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Rosemary Butternut Squash Pizza

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Rosemary Butternut Squash Pizza
Ingredients
  • 1 cup thinly sliced onion
  • 1/2 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 ounce) package refrigerated pizza crust dough, divided
  • 1 tablespoon cornmeal
  • 2 tablespoons grated Asiago or Parmesan cheese
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
2
Prepare a roasting pan by placing sliced onions and squash inside. Add some fragrant rosemary, a pinch of salt, a few grinds of pepper, and 2 tablespoons of rich olive oil. Mix everything together to coat the vegetables evenly.
3
After 20 minutes, or when the onions are lightly caramelized and the squash is tender, take them out of the oven.
4
Take your oven temperature up to 450 degrees Fahrenheit (230 degrees Celsius).
5
Roll out each ball of dough into a perfect circle, about 8 inches in diameter. Place these rounds on a lightly dusted baking sheet sprinkled with cornmeal.
6
Spread the roasted squash mixture over each round, leaving a small border around the edges.
7
Bake these rounds in your preheated oven for 10 minutes, checking on them every now and then to ensure they don't get too brown.
8
Once the crust is firm, sprinkle some cheese over the top and drizzle with the remaining tablespoon of olive oil.
9
Finally, cut each round into quarters and serve hot.