Butternut squash? Check. Sweet potatoes? Check. This pizza takes the classic dinnertime pie and spins it into a hearty meal filled with seasonal flavors.
The great thing about this recipe is that it’s very adjustable to dietary needs – you pick the crust you want to use, which means gluten-free eaters can find a foundation that’s perfect for them. Tomato allergies are also pretty common, and this pizza swaps out traditional sauce for a sweet butternut squash puree. It’s also vegetarian!
The sweet potato topping is sprinkled with cayenne, and you can adjust the spice level accordingly. Because there’s room for variation, it’s easy to make this recipe just to your liking.
The original instructions call for pre-made dough, but either homemade or store-bought dough works just fine — so long as it’s pre-baked a little bit before the sauce and toppings are added. Click here for a simple pizza dough recipe from Bobby Flay, buy pre-made dough or crust, or stick with your own go-to recipe!
Roasted Butternut Squash Pizza
(makes 16 servings)
- 1 medium butternut squash (peeled, seeded, and diced into small cubes)
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 large sweet potato, diced into small cubes
- 1 teaspoon ground cumin
- 1 small pinch cayenne pepper
- 1/3 cup milk
- 1/2 bunch of kale, finely chopped
- 2 13.8-ounce tubes of Pillsbury pizza crust (or similar amount of other dough/crust)
- 1 cup shredded Manchego cheese (substitutes include mozzarella or GruyËre)
- (Recipe makes about two pizzas; picture above only shows half a pizza)
- Preheat oven to 400 degrees F.
- Arrange the diced butternut squash on a large baking sheet. Drizzle with a little olive oil and sprinkle with cinnamon and sugar.
- Arrange the sweet potatoes on a different baking sheet. Drizzle with a little bit of oil and sprinkle with cumin, cayenne, and a little bit of salt. Bake both sheets for 30 minutes, or until squash and sweet potatoes are soft and roasted.
- Transfer the butternut squash to a food processor; add the milk and process until smooth.
- Roll the pizza dough out onto a greased cookie sheet. Cut into eight equal squares (or desired serving size/slice shape) and parbake (pre-bake) the dough for eight minutes.
- Evenly spread the butternut squash puree over each pizza square. Top with sweet potatoes, kale, and the shredded Manchego cheese (or substitute).
- Bake another six to eight minutes, or until the cheese is melted and bubbly. Serve hot and fresh out of the oven.
Recipe adapted from Bev Cooks via Tablespoon