Butternut Squash Pizzas with Rosemary

Tasty butternut squash pizzas with fresh rosemary and roasted onions are finished with Parmesan or Asiago cheese for a fabulous fall treat.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 567 Calories

Ingredients

• 1 tablespoon cornmeal
• salt and black pepper to taste
• 3 tablespoons olive oil, divided
• 1 teaspoon chopped fresh rosemary
• 1 cup thinly sliced onion
• 1 (16 ounce) package refrigerated pizza crust dough, divided
• 2 tablespoons grated Asiago or Parmesan cheese
• 0.5 butternut squash - peeled, seeded, and thinly sliced

Recipe Instructions

Step 1

Increase oven temperature to 450 degrees F (230 degrees C).

Step 2

Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.

Step 3

Preheat the oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of olive oil; toss to coat.

Step 4

Roll each ball of dough into an 8-inch round on a lightly floured surface. Place each round on a baking sheet sprinkled with cornmeal; distribute squash mixture over the two rounds and bake in the preheated oven for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.