Rosemary Roasted Butternut Squash Pizza
The perfect pizza to welcome autumn and turn your average weeknight into something fun and stress free!
Foto: Half Baked Harvest
Ingredients
- 1/2 pound pizza dough
- 2 tablespoons extra virgin olive oil
- ½ medium butternut squash, seeded, skin removed, and sliced
- 1 1/2 tablespoons Rosemary Herb Seasoning Mix
- 1 teaspoon honey
- 1 pinch red pepper flakes ((optional))
- 1/3 cup basil pesto
- 3 slices crispy bacon, crumbled
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
Steps
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1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 425° F. If you have a baking stone, start preheating it.2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.3. On another baking sheet, toss together the olive oil, butternut squash, Rosemary Herb Seasoning Mix, honey, and a pinch of crushed red pepper flakes (if desired). Roast for 15-20 minutes, until the squash is just tender, then remove from oven. Increase the heat to 500° F.4. To assemble. Take the sheet pan with the dough and spread on the pesto. Next, layer on the butternut squash and bacon. Then top with the cheeses.5. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top with basil. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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