butternut squash pizzas with rosemary
Butternut Squash Pizzas with Rosemary
Sweet roasted butternut squash, fresh rosemary, and melty cheese on a crisp crust make this fall-inspired pizza comforting and flavorful—a unique vegetarian option that’s both elegant and hearty.
Ingredients:
- 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:
- 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.
- Bake in the preheated oven for 20 minutes, or until onions are lightly
- browned and squash is tender; set aside.
- 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.
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