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Butternut Squash Pizzas with Rosemary
Butternut Squash Pizzas with Rosemary
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious butternut squash pizzas topped with rosemary, roasted onions, and Parmesan or Asiago cheese - a perfect autumn indulgence.
Ingredients:
  • 1 cup thinly sliced onion
  • 0.5 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, divided
  • 1 tablespoon cornmeal
  • 2 tablespoons grated Asiago or Parmesan cheese
Instructions:
  • Preheat the oven to 400°F (205°C). Arrange sliced onion and squash in a roasting pan. Drizzle with 2 tablespoons of olive oil and season with rosemary, salt, and pepper, tossing to ensure even coating.
  • Place in the preheated oven for 20 minutes, or until onions are golden and squash is soft; then, remove from the oven.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Flatten each dough ball into an 8-inch round on a floured surface. Transfer rounds to a baking sheet dusted with cornmeal. Spread squash mixture evenly over both rounds and bake in the preheated oven for approximately 10 minutes, until the crust sets. Sprinkle with cheese and the last tablespoon of olive oil. Cut into quarters and enjoy!

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