Roasted Squash and Mushroom Pizza
Artisan-style pizza with roasted winter squash and mushrooms, goat cheese, sage and a hot honey roasted garlic butter sauce
Servings: 2 medium pizzas
Calories: 1109kcal
Equipment
- 1 large baking sheet or pizza stone
- 1 rolling pin, optional
Ingredients
- 1 small delicata squash, peeled and diced (about 1 ½ cups; see Note 1)
- 1 cup cremini (baby bella) mushrooms, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- ½ tsp smoked paprika
- 1 pizza dough (about 400 grams), store-bought or homemade (see Note 2)
- 1 ½ cups mozzarella cheese, shredded
- ⅔ cup goat cheese, crumbled (see Note 3)
- 10-12 sage leaves, sliced into thin ribbons
Hot Honey Roasted Garlic Butter Sauce
- ¼ cup unsalted butter, melted
- 6-7 cloves roasted garlic, mashed
- ½ tsp dried parsley
- ¼ tsp salt, or more to taste
- 1 tbsp honey
- 1 tsp chili flakes
Other
- Flour, for rolling
- 1 tsp olive oil, for the roasted garlic
- Salt and freshly cracked black pepper, for the roasted garlic
US Customary - Metric
Instructions
- Gather all your equipment and ingredients and chop your vegetables then preheat your oven to 375℉/190℃ and line a large baking sheet with parchment paper or foil
- Slice the top off the head of garlic and drizzle it with olive oil and salt and pepper; place it cut side down on the baking sheet and bake it for 10-15 minutes while you chop the veggies (it doesn't matter if the oven is not fully preheated yet)
- In a large bowl, toss together squash, mushrooms, olive oil, salt, black pepper and smoked paprika
- Carefully transfer to the prepared baking sheet with the roasted garlic and roast for 20-25 minutes or until the edges are beginning to char
- Remove the vegetables from the oven and set aside to cool; increase the oven temperature to 425℉/220℃
- Carefully remove the parchment paper or foil from the baking sheet and replace with a fresh piece so you can use the same pan to bake the pizza; if your baking sheet is not large enough for both pizzas, prepare a second baking sheet
- Divide the pizza dough in half, then roll out or hand pull each dough to about a 10-12 inch circle about ⅓ of an inch thick, sprinkling with flour as needed so it does not stick (see Note 4)
- Make the hot honey roasted garlic butter; melt the butter in a microwave-safe bowl in bursts of 20 seconds, then add the roasted garlic cloves and mash them into the butter
- Add the dried parsley, salt, honey and chili flakes and mix until combined
- Brush each pizza dough all over with the roasted garlic butter, leaving a small border for the crust
- Top with the mozzarella cheese, followed by the roasted squash and mushrooms, the goat cheese crumbles and sage ribbons
- Bake for 15-18 minutes or until crust is golden and crispy
- Cut into 4-6 slices and serve
Notes
1. Any winter squash of your choice can be used in place of delicata squash; butternut and acorn squash would be great options.
2. Balls of frozen pizza dough are usually available at the grocery store. However, I recommend the Pillsbury Pizza Crust because it comes in a tube and is already mostly rolled out so it saves you that step. It's rectangle shaped instead of circular, but this pizza can just as easily be made in that shape.
3. Freeze your goat cheese for 15-20 minutes before crumbling. It makes it so much easier to get both large and small crumbles without mashing it. Once crumbled, return it to the freezer until you're ready to assemble the pizza.
4. This recipe makes 2 medium pizzas but can easily be modified to make one large pizza or smaller, individual pizzas. Roll the dough into whatever size you prefer and divide your toppings accordingly.
Nutrition Facts are calculated automatically and could be inaccurate. Serving size and below nutritional information for this recipe is based on one medium pizza.
Nutrition
Serving: 1 medium pizza | Calories: 1109kcal | Carbohydrates: 117g | Protein: 53g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 107mg | Sodium: 2866mg | Potassium: 1071mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4775IU | Vitamin C: 28mg | Calcium: 636mg | Iron: 9mg