Butternut Squash Pizza with Sage Walnut Pesto
Author: 
 
This recipe is adapted from Alexandra's Kitchen
Ingredients
  • SAGE AND WALNUT PESTO
  • 1 cup sage leaves
  • ¾ cup parsley
  • 1 small garlic clove
  • ¾ cup toasted walnuts
  • ½ cup of grated Parmesan
  • olive oil
  • salt and pepper to taste
  • and a squeeze of lemon for brightness
  • PIZZA
  • 1 dough ball, homemade or store bought, enough for 1 pizza
  • 1 butternut squash, look for a long neck so you can cut it into round slices, reserve the bulb part for something else.
  • ricotta
  • 1 smashed garlic clove
  • shredded dry mozzarella
  • parmesan cheese
Instructions
  1. FOR THE PESTO
  2. Place everything into a food processor, except for the olive oil, I used my mini processor.
  3. Pulse it, chopping the nuts and combining everything then start drizzling the oil down the tube until it has a loose consistency characteristic of pesto. Season with salt and pepper.
  4. FOR THE PIZZA AND EARLIER IN THE DAY
  5. Cut the long neck off of a butternut squash, peel it with a vegetable peeler, then cut quarter inch round slices..
  6. Roast the slices in a hot 400 degree oven drizzled with olive oil, single layer until tender, set aside.
  7. I like to let my dough sit out for a couple of hours so it becomes nice and pliable.
  8. When ready to cook, heat oven to a hot 500 degrees, oil your pizza pan then sprinkle some corn meal or polenta on the bottom.
  9. Dust your fingers with a little flour then work your dough into the pan stretching it with your finger tips until it reaches the edges, then place it into the oven for 5 minutes, no longer! Then remove it.
  10. Dough might rise up but just punch it down.
  11. Quickly mix up some ricotta with the smashed garlic and a little salt and pepper, enough to swipe and cover the whole bottom of the dough with just a thin layer.
  12. Sprinkle a little mozzarella on top then add the butternut squash rounds filling the top.
  13. Add some grated parmesan on top of the squash, then brush olive oil onto the edges of the crust then do a quick drizzle on top.
  14. Place pizza into the oven until it reaches a deep golden brown on the crust edges and bottom.
  15. While still warm add dollops of the sage and walnut pesto.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/10/butternut-squash-pizza-sage-walnut-pesto.html