Butternut Squash and Pesto Pizza Recipe
- PREP 10min
- COOK 20min
- TOTAL 30min
We usually have 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.
You Will Need
1 (13.8 ounce) can Pillsbury Artisan Crust with Wholegrain or substitute 12 ounces of refrigerated pizza dough
1 tablespoon extra-virgin olive oil
Half of a medium butternut squash, seeds removed and diced (3 cups)
1/2 teaspoon sea salt
1/2 cup (120 ml) vegetable or chicken stock
4 ounces mozzarella cheese, coarsely grated (about 1 cup)
3 tablespoons pesto, see our homemade pesto recipe
10 cherry tomatoes, halved
Directions
Heat oven to 400 degrees F. 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.
Meanwhile, heat the olive oil in a large skillet over medium heat. 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 the stock and cook another 5 minutes until the squash is easily pierced with a fork.
Spread the pesto over the par-baked pizza crust then scatter the butternut squash, mozzarella cheese and cherry tomato halves on top. Bake the pizza until the cheese is melted and starts to bubble, 6 to 10 minutes.