This recipe makes 2 – 8 inch pizzas, using refrigerated pizza dough.
Butternut Squash Pizzas with Rosemary (Source)
1 cup thinly sliced onions
½ butternut squash, peeled, seeded and thinly sliced
1 teaspoon chopped fresh rosemary
Salt and black pepper to taste
3 tablespoons olive oil divided
1 (16 oz) package refrigerated pizza crust dough, divided in half
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese
- Preheat oven to 400F. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper and 2 tablespoons of the olive oil; toss to coat.
- Bake in preheated oven for 20 minutes, or until onions are lightly browned and squash is tender. Set aside.
- Increase oven temperature to 450F. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon of olive oil. Cut into quarters and serve.