Years ago I ordered this pizza in an off the beaten path eclectic restaurant and have never forgotten the culinary thrill. I analyzed and dissected that pizza and have been able to reproduce almost the exact taste. I loved it then and I love it now! This past summer I posted a very similar recipe along with the pizza crust directions. Take a look at this post too.
Start by sautéing one medium onion sliced thin in 3 T. olive oil. Lower heat and continue cooking, stirring frequently, until onions are soft and light brown. Add chopped fresh mushrooms and sliced red peppers and sauté until softened.
In baking pan place diced butternut squash that has been drizzled with olive oil, salt and pepper. Roast in 350 oven for 30 minutes or until tender.
Prepare pizza crust of choice, today I made a gluten-free crust. My daughter-in-law had given me a gluten free mix to try. Spread a thin layer of pesto over crust.
Top with veggies and a mixture of Italian cheese (mozzarella, provolone and parmesan), Asiago and Blue Cheese. I don’t go heavy on the cheeses.
On my honey’s half I put cooked ground beef. He thinks a pizza isn’t a pizza unless he sees meat on it.
Bake in hot (400+) oven until crust browns and cheeses are bubbly. The gluten free crust had a softer texture which I didn’t really care for. I like thin crispy pizza crusts. However, the pizza itself was just as good as I remember. Kudos from my honey too!
Butternut Squash Pizza
2 c. butternut squash, peeled, diced and roasted in 2 T. olive oil
1 medium onion, sautéed
1/2 red pepper, sautéed
2 c. sliced mushrooms, sautéed
Salt & pepper to taste
3 T. olive oil
1/3 c. pesto
Asiago, Blue and Italian Cheeses
On pizza crust of choice, spread a layer of pesto. Top with veggies and cheese. Bake in hot (400+) oven until crust is browned and cheeses are bubbly.
