Butternut Squash Pizza

This Butternut Squash Pizza was Awesome~!

A little skeptical going in, but coming out one of my top fav's so far!

We deviated from the recipe however, following one of the reader's comments~! And I used Buboli Premade Pizza Crust (Found in the Bread Section of The Supermarket), I am not a big fan of the refrigerated stuff!

I bought the parm but never used it!

Instead I grated polly-o whole milk mozz (skim would be fine too!) and topped the pizza quite heavily with that before putting in the oven, and I also sliced 5 sliced of garfalo bufola mozz (buffalo mozz from italy) and placed it around the pizza margarita style.

The result - excellent!

A+


I had to take her out a bit to let the water from the mozz drain off - but the result was outstanding - highly, highly recommended - much better than any pizza I've had!

The Squash put the tomatoes to Shame~!!!!


Here is the Recipe from "All Recipes" :

Thank you Dakota Kelly!

Butternut Squash Pizza

Butternut Squash Pizzas with Rosemary

SUBMITTED BY: dakota kelly PHOTO BY: Allrecipes

"Yum, yum, yum!"

PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min


INGREDIENTS (Nutrition)

1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese


DIRECTIONS

1 Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

2 Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.

3 Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.