Butternut Squash Pizza Topped With Red Pesto, Mozzarella, Pepperoni, And Fresh Vegetables

We have a love for pizza that runs deep and strong, and at this point, finding a recipe for homemade pizza is easy as pizza 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!

You'll Need:

For the pizza crust:

  • 1 butternut squash
  • 1 tbsp salt
  • ½ tsp crushed red pepper
  • nutmeg to taste
  • 1½ cups grated parmesan
  • 1 egg
  • 1 tbsp olive oil

For the red pesto:

  • ⅓ cup roasted pepitas (pumpkin seeds)
  • 7 oz sun-dried tomatoes
  • 1 garlic clove
  • 1 rosemary sprig
  • ¾ cup olive oil

For the pizza toppings:

  • bell pepper strips
  • red onion slices
  • sliced black olives
  • pepperoni slices
  • mushroom slices
  • cooked spinach
  • 2 mozzarella balls

Here's How:

1. Preheat the oven to 350°F and freeze one of the mozzarella balls.

2. Peel and remove the seeds from the butternut squash before cutting it into pieces and steaming it for 20-30 minutes.

3. Preheat the oven to 350°F. Add the salt, crushed red pepper, nutmeg, parmesan, egg, and olive oil to the steamed butternut squash pieces and mash everything with a fork until smooth. Spread out the butternut squash mixture in the shape of a pizza on a baking sheet lined with parchment paper and cook for 15 minutes.

4. While the pizza crust cools down, start preparing the red pesto. Add all the ingredients to a blender, puree until smooth, and then spread the red pesto over the pizza crust.

5. Tear the mozzarella ball that isn't frozen into pieces and sprinkle them on top of the red pesto.

6. Now it's time for the pizza toppings.

7. Take the second mozzarella ball out of the freezer and grate it over the pizza toppings. Increase the oven temperature to 400°F and cook the pizza for another 20 minutes.

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!

Get the recipe for the Cauliflower Pizza featured in the bonus video.

Comments

Also hefty