Pumpkin Butternut Pizza  Back to Recipes

Have your pumpkin and eat it too with this autumn pizza, made with seasonal toppings. Makes 1 pie.



Ingredients
  • 1 ½ cups butternut squash, peeled, seeded and cubed (1/4-inch cubes)
  • 1 ½ cups pumpkin puree (canned)
  • 1 medium Vidalia onion, peeled and diced
  • 1 teaspoon brown sugar, packed
  • ½ teaspoon nutmeg, ground
  • 2 cloves garlic, minced
  • ½ tablespoon fresh thyme, chopped
  • ½ teaspoon dried rosemary, crumbled
  • salt and pepper, to taste
  • 1 cup parmesan cheese, freshly grated
  • 1 cup Havarti cheese, freshly grated
  • ½ cup white cheddar cheese, freshly grated
  • ½ cup arugula
  • ½ cup baby spinach 
  • extra-virgin olive oil
  • 1 pre-rolled and ready to bake whole wheat pizza dough (most local pizzerias will sell them if you ask!)

 


Directions

Preheat oven to 350 degrees.
Prepare baking sheet with aluminum foil and spray with nonstick baking spray. Even spread butternut squash on pan and drizzle with olive oil. Roast squash until tender, 10-15 minutes. Remove from oven and set aside.
In a small saute pan, over medium heat, cook half of the onion in a few tablespoons of olive oil until translucent. Add brown sugar and continue cooking, carmelizing. 
In a medium mixing bowl, combine other half of the onion, pumpkin puree, garlic, nutmeg, thyme, rosemary, salt, pepper and parmesan cheese. Stir until well-combined. Set aside.
Prepare pizza dough, rolling out until consistent in thickness and in desired shape. Place dough pie on well-greased pizza pan. 
Assemble pizza by spreading pumpkin mixture evenly on dough (this is the sauce), then sprinkle butternut squash evenly across pie, next distribute carmelized onions evenly across pie, then distribute arugula and  baby spinach evenly, then sprinkle havarti and white cheddar evenly across pie. 
Bake in 350 degree oven for 25-30 minutes until dough is cooked through, even in the center, and cheese is bubbly. Remove from oven and finish with a drizzle of extra virgin olive oil and kosher salt if desired. Let cool/rest for a few minutes before cutting. Serve with Ecco Domani Pinot Grigio this autumn!
 

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