Butternut Squash Pizzas with Rosemary

european greek italian mediterranean middle eastern region main bread savory umami hard fast

Prep

17 min

Cook

51 min

Total

68 min

Ingredients (8)

1 cup thinly sliced onion g

½ butternut squash - peeled, seeded, and thinly sliced g

1 teaspoon chopped fresh rosemary g

salt and black pepper to taste g

3 tablespoons olive oil, divided g

1 (16 ounce) package refrigerated pizza crust dough, divided g

1 tablespoon cornmeal g

2 tablespoons grated Asiago or Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the 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 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).

Roll each ball of dough into an 8-inch round on a lightly floured surface. Place each round on a baking sheet sprinkled with cornmeal; distribute squash mixture over the two rounds and bake in the preheated oven for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.