Butternut Squash Pizza

Roasted butternut squash. Sweet caramelized red onion. Balsamic vinegar glaze. Fresh greens….all on a PIZZA!?

No, I’m not kidding. And yes, you need to make this!

We had a version of this pizza when we were visiting friends for New Year’s and I’ve been meaning to replicate it ever since because it was so easy and so delish! It only calls for six ingredients (most you probably have on hand). It’s not a traditional pizza because it only takes a little bit of (dairy-free) cheese to act as a binder; it’s not a main flavor ingredient. I wanted to let the squash, onion, and balsamic truly shine!

We whipped this up one night after working late because we wanted something healthy but quick and also comforting. This would be also great as a little flatbread appetizer if you were having people over, and it would be good as leftovers for lunch the next day! You’re welcome.

1 frozen pizza dough, thawed
2 cups chopped butternut squash (I buy pre-chopped from the store)
1/2 red onion, thinly sliced
1/2 cup daiya cheese shreds
2-3 Tbsp balsamic vinegar
1 handful spring mix (or arugula if preferred)
olive oil

Preheat oven to 375 degrees. Place squash on a baking tray and drizzle with olive oil and salt. Toss to coat evenly and roast in the oven for 15-20 minutes, or until the edges are browned. Meanwhile, in a skillet over medium heat, add 1 Tbsp olive oil and red onion slices and saute for about 10 minutes or until soft and turning golden brown. Roll out pizza dough to the desired thickness. Place dough on baking sheet or pizza stone and brush edges with olive oil to help it turn golden in the oven. Bake for about 6-8 minutes. Remove from oven and top evenly with daiya cheese shreds, butternut squash, red onion, and a light drizzle of balsamic vinegar, and return to oven for another 5-7 minutes. Check the bottom to make sure it isn’t burning. Top with fresh spring mix and a drizzle of olive oil and serve immediately.

Serves 4

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