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Here’s an easy pesto pizza recipe with butternut squash, mozzarella cheese and tomatoes. We almost always have either homemade or store-bought pesto in our kitchen. It adds so much flavor with little effort. We use it all the time, we especially love using it as a substitute to tomato-based pizza sauces. This pizza was a hit, not only is it pretty with all those colors, but it tastes great.
Weekday Meal – Butternut Squash and Pesto Pizza Recipe
This pizza recipe is so fresh and full of flavor. Basil pesto brings a ton of flavor by itself, but when you add sweet butternut squash, bright tomatoes and creamy mozzarella cheese everything really pops. You can even make this in 30 minutes (maybe less), making this a great weekday meal.
The pizza dough we used is actually from Pillsbury. You may have noticed one of their new products showing up in your grocery store – their new Artisan Pizza Crust with Whole Grain. Pillsbury paid us to develop a bunch of recipes using their pizza crusts so we’re sharing this one with you.
If you can’t find Pillsbury’s pizza crust, feel free to use any store-bought pizza dough or homemade.
Did you like our Butternut Squash and Pesto Pizza Recipe? If so, we bet you’ll love these:
- Cheesy Garlic Bread Recipe with Basil from Inspired Taste
- Chicken Pesto Pizza Recipe from Annie’s Eats
- Easy Baked Spaghetti Recipe with Creamy Pesto from Inspired Taste
- Tomato Pesto Pizza Recipe from Farmgirl Fare
- Black Bean Pizza Recipe from Inspired Taste
- 1 (13.8 oz) can Pillsbury Artisan Crust with Wholegrain (Substitute 12 ounces of refrigerated pizza dough)
- 1 tablespoon olive oil
- 3 cups (466 grams) diced butternut squash (about half of a medium squash)
- 1/2 teaspoon salt
- 1/2 cup (118 ml) vegetable or chicken stock
- 1 cup (60 grams) shredded mozzarella cheese
- 3 tablespoons basil pesto
- 10 cherry tomatoes, halved
- Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
- Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.
- While the pizza crust bakes, add olive oil to a large frying pan over medium heat. Once the oil is hot, add the butternut squash and a 1/2-teaspoon of salt. Cook, stirring occasionally, 4 to 6 minutes or until the squash begins to brown.
- Add vegetable (or chicken stock) and cook another 5 minutes until the squash can be pierced with a fork and is tender.
- Evenly spread the pesto over the baked pizza crust then scatter the butternut squash, mozzarella cheese and cherry tomato halves on top.
- Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.