Butternut Squash Pizzas with Rosemary

278 Ratings
  • 5 Rating Star 159
  • 4 Rating Star 75
  • 3 Rating Star 30
  • 2 Rating Star 10
  • 1 Rating Star 4
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Yum, yum, yum!

By dakota kelly
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Ingredients

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.

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  • 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
567.05 calories; 14.79 g protein; 96.94 g carbohydrates; 13.73 g fat; 3.01 mg cholesterol; 947.53 mg sodium.Full Nutrition

Reviews (198)

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Most helpful positive review

Jo Helman
12/31/2005
This is very similar to a pizza I make quite often the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus cherry tomatoes zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette
Helpful
(278)

Most helpful critical review

Anonymous
02/07/2011
We did not like this recipe at all. The best part was the canned pizza dough.
Helpful
(2)
278 Ratings
  • 5 Rating Star 159
  • 4 Rating Star 75
  • 3 Rating Star 30
  • 2 Rating Star 10
  • 1 Rating Star 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Jo Helman
12/31/2005
This is very similar to a pizza I make quite often the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus cherry tomatoes zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette
Helpful
(278)
Jules
01/09/2007
Wow I was so surprised by this recipe. It came out awesome and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet fragrant and so good for you. I used only a small amount of cheese (Monteray Jack & Parmasean). I also carmelized the onions instead of putting them in the oven with the squash. It was someones GREAT suggestion that the butternut squash be boiled on the stove for 4 minutes in order to aid in peeling. Thanx!
Helpful
(95)
VOXHUMANA
12/02/2006
This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and onions. Before putting on the Parmesan top with shredded mozzarella. Bake the same way as the recipe. Mmmm....it's so good!
Helpful
(83)
Smarz325
10/06/2006
In a word - Amazing. Loaded with flavor. I carmelized red onions with a little bit of balsamic and sugar instead of baking them and put it on top of the roast squash. Instead of parm (which I will still try) I used a light (!! - too much would overpower the delicate squash flavor -!!) sprinkling of cheddar and blue cheese. WOW it kicked it up a notch. I made this with Trader Joe's whole wheat pizza crust which made 2 9in pizzas and in the last few minutes of baking I slid them off the tray and baked it right on the oven rack to get it nice and crispy. I also added some julienned bresaola - a cured italian meat like procuitto except made from beef and not pork. It added a nice bit of salt to the savory and went great with the blue cheese. Awesome.
Helpful
(48)
Anonymous
07/19/2007
This has turned into one of my top go-to recipes! I made a few changes for ease - I just make one big pizza and then cut it into squares. I microwave the grated squash for 5 minutes before adding it to a saute pan with carmelized red onions (instead of white) and the rosemary. Delicious!
Helpful
(40)
AuntieJ
01/21/2007
What a find! I used an oat bran pita bread instead of the pizza dough and pre-cooked/mashed squash in place of the sliced squash. Once they came out of the oven we topped with more diced veggies. Excellent springboard for creative lunches!!!
Helpful
(33)
chanelle#5
12/29/2005
wow - what a unique and tasty pizza! i used trader joe's cornmeal pizza dough and added a little garlic salt and a dash of cayenne to the squash prior to roasting. also i topped the pizzas with the cheese during the last 10 minutes of baking. my husband dislikes squash and loved these! thanks! (the squash is a bit of a beast to cut before roasting...any suggestions?)
Helpful
(28)
Anonymous
08/23/2005
My husband and I loved it. I made it on whole wheat crust I made with my bread machine. This is a keeper!
Helpful
(28)
ESTEPHAN
04/06/2005
This is really good and a healthy alternative to traditional pizza. I used half the dough for the amount of toppings and increased the cheese using a combination of asaigo and mozzerella. Yum also good heated up for my lunch.
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(21)
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