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Roasted Butternut Squash Pizza

Roasted Butternut Squash Pizza

  • Author: Paige Adams
  • Prep Time: 2 hours
  • Cook Time: 10-12 minutes
  • Total Time: 2 hours 10-12 minutes
  • Yield: 1-12 inch pizza 1x

Roasted squash, parsley walnut pesto and arugula are the star toppings on this roasted butternut squash pizza, which is an ode to fall / winter feasting.

Ingredients

  • For crust
  • 2/3 cup warm water
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon olive oil plus more for bowl
  • 3/4 cup bread flour plus more for work surface
  • 3/4 cup whole-wheat flour
  • Cornmeal for pizza stone
  • For toppings
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup parsley walnut pesto
  • 1/3 cup shredded Italian cheese blend
  • 1 handful baby arugula
  • 1 tablespoon minced chives
  • Shaved Parmesan for serving

Instructions

  1. For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough.  Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
  2. Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
  3. Preheat the oven to 375 degrees F. Toss the squash with 1 tablespoon olive oil, salt and pepper. Roast for 30 minutes until tender when pierced with a knife.
  4. Preheat the oven to 450 degrees F with a pizza stone inside the oven.
  5. On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle or oval shape. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Bake the crust for 5 minutes before spreading on the pesto, leaving a 1-inch border, followed by the cheese. Continue baking for 5-7 minutes until the crust is golden brown and cooked through and the cheese has melted.
  6. Scatter the squash and arugula over the pizza. Top with Parmesan and chives before serving.