Roast Squash Pizza

Have you ever put squash on a pizza?  You really should.  It’s pretty much amazing.

I get it, squash on a pizza?  You’re probably thinking I’m a little out there right about now.  Most people wouldn’t think of putting squash on pizza.  But it’s good.  Really, really good.

Pizza is probably one of the most perfect foods.  Dough, sauce, cheese.  It’s wonderful.  Pizza however, is more often then not, pretty unhealthy.  Why?  Why can’t you have a delicious pizza that is loaded with healthy toppings and still tastes amazing?  Really it’s not that difficult.  Even my husband, the guy who only likes plain cheese pizza, liked this.

It starts with fresh dough.  If you haven’t made this pizza dough yet, you need to.  It’s super easy and super delicious.  It takes mere minutes.  Trust me.   The pizza gets topped with a garlic cream sauce.  Super easy, super flavorful.  Finally pile on the toppings.  Be creative, be adventurous, do something you might not normally do.  I put roast squash, fresh spinach, bacon, corn, tomatoes and a bit of grated cheese on mine.  It’s a perfect fall pizza.  Go make one tonight.

Roasted Squash Pizza


3 cups all purpose flour

1 package active dry yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon sugar

1 cup warm water

1 small butternut squash

2 tablespoons of olive oil

1 cup fresh spinach

1 ear of corn

1 medium tomato, sliced

2 strips of bacon

1 small yellow onion

1 clove of garlic

1 cup milk

1/2 cup sour cream

1/4 teaspoon of nutmeg

1 tablespoon flour

1/2 cup grated cheese

Salt and pepper to taste



1.  In a small bowl mix warm water, sugar and yeast.  Set aside for 10 minutes.  Add vegetable oil, salt and flour.  Mix until well combined.  Turn out onto a well-floured surface, roll out to desired pizza size, set aside to rise while you prepare the rest of the ingredients.

2.  Preheat oven to 450 degrees.  Peel and remove seeds from squash.  Chop into approximately 1 inch size cubes.  Toss with 1 tablespoon of olive oil and a dash of salt and pepper.  Arrange in a single layer on a baking sheet and bake for about 30 minutes, until tender and edges are just starting to brown.

3.  While squash is cooking prepare the sauce.  Take the peeled garlic glove and wrap it in tinfoil.  Put in oven with squash and cook until tender, about 20 minutes.  Heat milk and sour cream in a small saucepan, whisking to combine.  Add roasted garlic, whisking to incorporate fully.  Add nutmeg.  Put tablespoon of flour in a small glass and add a few ladles of sauce, whisking to incorporate and add back into sauce.  Add salt and pepper to taste.

4.  In a medium sauté pan heat remaining tablespoon of olive oil.  Add strips of bacon and sautéed until crisp.  Remove from pan.  Chop onion and sauté until translucent.  Husk corn and cut kernels off the cob.  Add to onions.

5.  Assemble pizza.  Spread sauce to edges of crust.  Top with crumbled bacon, sliced tomatoes, onions and corn, spinach and squash.  Sprinkle with grated cheese.  Bake for about 20-25 minutes until cheese is melted and edges of crust are golden brown.

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