When I was thinking of pizza toppings, I thought that butternut squash would make a nice seasonal one. I liked the addition of the sweet roasted squash on top of the salty pesto. I then topped it with strong and salty Asiago cheese. A perfect pizza for the fall season!
Roasted Butternut Squash & Pesto Pizza - Serves 3-4
I roasted the squash but if you're in a rush, you could quickly cook it in a pan. Otherwise, the recipe is pretty straightforward. You can definitely improvise with the toppings. I think adding goat cheese would be quite tasty!
* ½ butternut squash, sliced into thin pieces
* ½ an onion, sliced thinly
* olive oil
* salt and pepper, to taste
* a sprig of rosemary, leaves picked
* pizza dough
* pesto, homemade or store-bought
* Asiago cheese, grated
In a large bowl, mix the pieces of butternut squash and slices of onion with olive oil.
Season with salt, pepper and rosemary.
Spread the mixture onto a baking sheet, and roast for 30 minutes at 350F, or until the squash is cooked through.
Meanwhile, prepare your pizza dough onto a baking sheet - I laid parchment paper, sprinkled some cornmeal and laid my pizza dough on top.
Spread pesto over the pizza dough.
Add the butternut squash mixture on top.
Sprinkle with a generous amount of Asiago cheese.
Bake at 350F until the dough is cooked and the cheese is melted, about 20-25 minutes.
Preparing and roasting the butternut squash.
For other pizza posts:
* Grilled Pizza with Pesto and Buffalo Mozzarella
* BBQ Chicken Pita Pizza
* Pesto & Roasted Vegetable Pita Pizza
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