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Butternut Cranberry Sauce Pizza

Genevieve

"This is a wonderful, non-traditional take on pizza. It's great for using up leftover Thanksgiving food. This works great as personal pizzas, too. Cut the dough into 8 pieces and adjust the time to about 15 minutes"
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Ingredients

40 m servings 177 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.
  3. Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.
  4. Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately.

Nutrition Facts


Per Serving: 177 calories; 7 g fat; 22.2 g carbohydrates; 6.5 g protein; 10 mg cholesterol; 331 mg sodium. Full nutrition

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Reviews

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An interesting twist on pizza, though I made some additions - half of a diced onion and some leftover chopped ham added a lot of flavor. I also spiced it up with some fresh ground cinnamon and n...

This was... interesting. It wasn't bad or anything, but seemed to be missing something. I didn't have any squash, so i used some pumpkin instead. I tasted the mixture, and it seemed abit dull. i...

I made this with a cauliflower crust. It was good.

The only change I made to this recipe was to use a pre-made pizza crust instead of fresh baking the crust. I agree with moon city... it is good as is, but it is missing something that would take...