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Butternut Squash and Pesto Pizza Recipe

by on November 28, 2012 · 7 comments

Butternut Squash and Pesto Pizza Recipe

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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.

Butternut Squash and Pesto Pizza RecipeDid you like our Butternut Squash and Pesto Pizza Recipe? If so, we bet you’ll love these:

Butternut Squash and Pesto Pizza Recipe
 
Prep time
Cook time
Total time
 
We almost always have either homemade or store-bought pesto in our kitchen. It adds so much flavor with little effort from you! This pizza recipe only calls for about half of a medium butternut squash. You can store raw cut butternut squash in the refrigerator up to 4 days; just make sure it is tightly covered. We used Pillsbury's wholegrain pizza crust for this, but feel free to use your favorite pizza dough recipe or another brand of pizza dough.
Created By:
Yield: 4
You Will Need
  • 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
Directions
  1. Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
  2. 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.
  3. 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.
  4. Add vegetable (or chicken stock) and cook another 5 minutes until the squash can be pierced with a fork and is tender.Butternut Squash and Pesto Pizza Recipe Step 1
  5. Evenly spread the pesto over the baked pizza crust then scatter the butternut squash, mozzarella cheese and cherry tomato halves on top.Butternut Squash and Pesto Pizza Recipe Step 2
  6. Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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7 Comments

1 Chung-Ah | Damn Delicious November 28, 2012 at 6:47 pm

I absolutely love this! You’ve combined all of my favorite things into one fabulous pizza. I also love the simplicity and ease of this dish too!

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2 Joanne November 29, 2012 at 1:57 pm

thank you!

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3 Katrina @ Warm Vanilla Sugar November 29, 2012 at 7:38 am

These sound awesome!

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4 Abby@ The Frosted Vegan November 29, 2012 at 8:52 am

I love the combo of pesto and squash! Pizza is such a good way to use up those odds and ends lurking in the fridge!

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5 Bev @ Bev Cooks November 29, 2012 at 10:04 am

Oh MAN this just made my eyeballs happy.

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