Butternut Squash Pizza

Staff Writer
Butternut Squash Pizza
Butternut Squash Pizza
Will Budiaman

Butternut Squash Pizza

Butternut squash is on everything these days, so why not pizza? Matching up butternut squash with pear and blue cheese is one of the best decisions of my life. OK, not really. But, it works and it's pretty good. Try it.

See all pizza recipes.

2
Servings
649
Calories Per Serving
Deliver Ingredients

Ingredients

  • All-purpose flour, for dusting
  • One 9-ounce ball frozen pizza dough, thawed
  • 1/4 Pound fresh mozzarella, sliced thinly
  • 1/2 ripe Bosc pear, cored and sliced thinly
  • 1 Cup finely diced roasted butternut squash
  • 1/4 Cup crumbled blue cheese

Directions

Preheat the oven to 500 degrees.

Dust a work surface with flour and lightly flour the dough. Roll out to about a 8- to 9-inch circle and cover with the mozzarella. Arrange the pear slices in a circular pattern and scatter the squash on top. Line a baking sheet with parchment paper and transfer the pizza to the baking sheet.

Place in the oven until the cheese is melted and the squash is starting to brown around the edges, about 17-20 minutes. Remove from the oven and scatter the blue cheese on top. Let cool slightly before serving. 

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
22g
34%
Sugar
8g
N/A
Saturated Fat
12g
59%
Cholesterol
57mg
19%
Protein
29g
57%
Carbs
83g
28%
Vitamin A
508µg
56%
Vitamin B12
1µg
25%
Vitamin B6
0.2mg
11.5%
Vitamin C
16mg
27%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
8%
Vitamin K
6µg
8%
Calcium
514mg
51%
Fiber
6g
26%
Folate (food)
71µg
N/A
Folate equivalent (total)
425µg
100%
Folic acid
210µg
N/A
Iron
5mg
26%
Magnesium
77mg
19%
Monounsaturated
6g
N/A
Niacin (B3)
7mg
35%
Phosphorus
430mg
61%
Polyunsaturated
2g
N/A
Potassium
534mg
15%
Riboflavin (B2)
0.6mg
37.4%
Sodium
1334mg
56%
Thiamin (B1)
0.7mg
48.2%
Zinc
3mg
23%