Name: Butternut Squash Pizzas with Rosemary
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Thinly sliced onion - 1 cup; Butternut squash - peeled, seeded, and thinly sliced - ½; Chopped fresh rosemary - 1 teaspoon; Salt and black pepper to taste - 1 teaspoon; Olive oil, divided - 3 tablespoons; Refrigerated pizza crust dough, divided - 1 (16 ounce) package; Cornmeal - 1 tablespoon; Grated Asiago or Parmesan cheese - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Pizzas with Rosemary

1. Thinly sliced onion - 1 cup

2. Butternut squash - peeled, seeded, and thinly sliced - ½

3. Chopped fresh rosemary - 1 teaspoon

4. Salt and black pepper to taste - 1 teaspoon

5. Olive oil, divided - 3 tablespoons

6. Refrigerated pizza crust dough, divided - 1 (16 ounce) package

7. Cornmeal - 1 tablespoon

8. Grated Asiago or Parmesan cheese - 2 tablespoons

How to cook deliciously - Butternut Squash Pizzas with Rosemary

1. Stage

Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

2. Stage

Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.

3. Stage

Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.