roasted bbq butternut squash harvest pizza
Autumn on a cheesy crust.
Ingredients
- 2 cups butternut squash
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 lb pizza dough, homemade or storebought
- 2/3 cup bbq sauce, homemade or storebought
- 2 cups low-moisture mozzarella cheese, shredded
- 6-8 sage leaves
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- On the baking sheet, toss the squash cubes with 1 tablespoon extra virgin olive oil, the smoked paprika, brown sugar, chili powder, dried oregano, garlic powder, onion powder, and a big pinch of salt and pepper. Spread into an even layer. Roast for 15-20 minutes until softened.
- Increase oven temperature to 500 degrees. Lightly sprinkle a large baking sheet with cornmeal.
- Break the pizza dough into two balls. Push, twirl, and press one half of the dough into a roughly 10 inch circle. Brush with 1 tablespoon extra virgin olive oil and prick all over with a fork. Parbake for 5-6 minutes until slightly golden.
- Spread half of the bbq sauce over the crust, then half of the butternut squash, half of the cheese, and half of the sage leaves. Bake for 8-10 minutes until the cheesy is melty and bubbly and the crust deeply golden. Repeat with the second ball of pizza dough. Serve with cracked black pepper and extra herbs, as desired.
Notes
*Homemade pizza dough: If making pizza dough from scratch, add another 60-90 minutes to your prep time.