We have a love for pizza that runs deep and strong, and at this point, finding a recipe for homemade pizza is easy as pie. But making pizza dough from scratch can be kind of a pain, not to mention the fact that it’s not the only way to make pizza! So we made it our mission to switch things up in the pizza world, which is how we came up with a divine pizza that celebrates fall. With a butternut squash crust topped with red pesto, fresh veggies, pepperoni, and enough cheese to feed a small army, this pizza features all the essentials while offering a new twist on an old classic!
Butternut Squash Pizza
A delicious pizza with a butternut squash crust topped with red pesto, fresh veggies, pepperoni, and mozzarella.
Equipment
- Baking tray
- Blender
- Colander
- Fork
- Pot
Ingredients
- 1 butternut squash
- 1 tbsp salt
- 0.5 tsp crushed red pepper
- nutmeg to taste
- 1.5 cups grated parmesan cheese
- 1 egg
- 1 tbsp olive oil
- 0.33 cup roasted pepitas
- 8 oz sun-dried tomatoes
- 1 garlic clove
- 1 rosemary sprig
- 0.75 cup olive oil
- bell pepper strips
- red onion slices
- sliced black olives
- pepperoni slices
- sliced mushrooms
- cooked spinach
- 2 fresh mozzarella balls
Instructions
- Place 1 of the fresh mozzarella balls in the freezer.
Peel the butternut squash and cut it into smaller pieces. Add some water to a pot over medium heat and bring to a boil. Place a heat-resistant colander in the pot, place the butternut squash pieces in the colander, cover the pot with a lid, and steam for 20 minutes.
- Add the salt, crushed red pepper, nutmeg, parmesan cheese, egg, and olive oil to the steamed butternut squash pieces and mash everything with a fork until smooth. Line a baking tray with parchment paper and spread out the butternut squash mixture in the shape of a pizza. Transfer the baking tray to a preheated oven and cook at 350°F for 15 minutes.
- Add the ingredients for the red pesto to a blender, puree until smooth, and then spread the red pesto over the cooled pizza crust.
- Tear the fresh mozzarella ball that isn't frozen into smaller pieces and sprinkle them on top of the red pesto, along with the rest of the pizza toppings. Take the second mozzarella ball out of the freezer and grate it over the pizza toppings.
- Increase the oven temperature to 400°F, transfer the baking tray to the oven, and cook the butternut squash pizza for another 20 minutes.
VIDEO
This pizza has a ton of toppings, but the delicious butternut squash crust really takes the cake – try it for yourself to see what fall tastes like!