That's right I said Butternut Squash, Pesto and Goat Cheese pizza!! What I didn't tell you is that there are also caramelized onions on this pizza because that would make the name of it way too long haha :) Everyone loves a good butternut squash recipe in the fall and when I heard that you could put it on pizza I had to try it immediately. I'm all about pizzas that aren't traditional like my Reuben Pizza, my Greek Pizza, my Chicken Alfredo Pizza or my Thai Chicken Pizza but this one tops them all. The roasted butternut squash and caramelized onions are sweet on top of the fresh pesto flavor with just a hint of creaminess from the melted goat cheese... on my god my mouth is watering just thinking about having another slice of this pizza!!
1 Pizza Crust Regular or Whole Wheat
2 Onions - Sliced Thin
1 Butternut Squash - Peeled & Diced
1 Cup Pesto
4oz Crumbled Goat Cheese
2 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
Flour for Pizza Crust
There is some prep for this pizza so although the cooking time of the pizza is only about 15-20 minutes the cooking time for the squash and onions are about 45-50 before hand. Preheat your oven to 325 F. Then peel and dice up your butternut squash into about little cubes. Toss the cubes in some olive oil and sprinkle them with salt and pepper. Allow them to roast in the oven about 45 minutes, shaking the tray or giving them a flip so they don't burn about half way through.
While your butternut squash is roasting you can caramelized the onions, it should take about the same amount of time. Slice your onion very thin, in a large pan over low heat put in the olive oil. Add the onions, separating them as you put them in so they aren't connected. Make sure to keep the heat low and stir them occasionally so they don't stick and burn. They will begin to cook and soften, salt & pepper them. You can add some apple cider vinegar to them about half way through and then at the end if you feel they are sticking you can add a little water. You want them to be nice and brown before you are finished with them.
When the squash and onions are almost done cooking you can roll your pizza dough out onto a lightly floured surface. You want it to be no more than about a 1/2 thick and as round as you can get it if you have a round pizza pan like I do. Spray your pan with some Pam spray or grease it with a little olive oil. Shake off some of the flour and then place your pizza dough into the pan. Spread your pesto around the pizza dough leaving a little bit of room around the sides for the crust.
Arrange the butternut squash and caramelized onions around the pizza dough.
Top with the crumbled goat cheese
Bake in the oven 15-20 minutes, the pesto should be bubbling, the crust should look to be slight crispy and some of the goat cheese may have some light brown on the top.
Allow it to sit about 5 minutes before slicing. Serve immediately.
Linked at: http://www.thecountrycook.net/