Butternut Squash + Goat Cheese + Pesto Pizza

Butternut + Goat Cheese + Pesto Pizza

Serves: 4

Ingredients:

Arugula Pesto:

  • 5 oz arugula
  • 3/4 cup pepitas
  • 1/2 cup parmesan cheese, grated
  • 2-3 garlic cloves
  • 1 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • freshly ground pepper

Everything Else:

  • 1 batch of whole wheat pizza dough
  • 5 oz goat cheese, chilled (you can buy crumbles)
  • 1/2 lb butternut squash
  • garnishes: arugula, red pepper flakes (optional)

Directions:

Arugula Pesto:

  1. Combine the arugula, pepitas, permesan, garlic, lemon juice and salt.
  2. Pulse while drizzling the olive oil.
  3. Season with salt and pepper.

Pizza:

  1. Prepare the pizza dough and the arugula pesto as directed.
  2. Preheat the oven to 500 degrees with a pizza stone in the oven.
  3. Use a vegetable peeler to peel the butternut squash’s skin. Peel long ribbons of squash — enough to generously top the pizza.  Toss with a drizzle of olive oil, salt and pepper.
  4. Roll the dough out as thin as possible and create a rim all the way around.  Place on parchment paper or a silmat.
  5. Spread the pesto over the dough.
  6. Crumble half of the goat cheese using a fork, if needed.
  7. Arrange the butternut squash over the pizza (see photo).
  8. Top the pizza with pepitas (optional).
  9. Transfer to the oven with a pizza peel.
  10. Bake for approx. 5 minutes. Remove the parchment paper or silmat after 3 minutes.
  11. Top with fresh arugula and a pinch of red pepper flakes.
  12. Slice and serve.

Variations & Notes:

  • You can use regular pesto instead of the arugula pesto.

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