I have searched high and low for the perfect vegetable pizza recipes. I have two favorites and this butternut squash recipe is by far one of my favorite ones. The refrigerated pizza dough is perfect and tasty when using Pillsbury crusts. When serving with fresh fruit you have a perfect summer time meal.
You can find another favorite breakfast pizza recipe at Geauga News.
- 1 cup thinly sliced onion
- ½ of a butternut squash – peeled, seeded, and thinly sliced
- 1 teaspoon fresh rosemary-finely chopped
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 (16 ounce) package refrigerated pizza crust dough, divided (Pillsbury)
- 1 tablespoon cornmeal
- 2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees.
Place sliced onion and squash in a roasting pan.
Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
Bake in your preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase your oven temperature to 450 degrees.
On a floured surface, roll each ball of dough into an 8 inch round pizza.
Place the pizza rounds on a baking sheet sprinkled with cornmeal
Evenly distribute the squash mixture over the two rounds, place in oven and continue baking for 10 minutes, check occasionally, they will be done when the crust is firm.
Sprinkle with cheese and remaining tablespoon of olive oil.
Cut into quarters, serve, and enjoy!