Butternut Squash Pizzas with Rosemary

Name: Butternut Squash Pizzas with Rosemary
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 butternut squash - peeled, seeded, and thinly sliced; 1 Tbsp cornmeal; 1 teaspoon chopped fresh rosemary; 3 Tbsps olive oil, divided; 237 milliliters thinly sliced onion; 2 Tbsps grated Asiago or Parmesan cheese; 454 grams package refrigerated pizza crust dough, divided; 4 servings salt and black pepper to taste

Butternut Squash Pizzas with Rosemary might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 480 calories, 13g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of salt and pepper, cornmeal, pizza crust dough, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

Preheat oven to 400 degrees F (205 degrees C).

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Oven

Place sliced onion and squash in a roasting pan.

Ingredients you will need

Squash

Onion

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Roasting Pan

Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

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Olive Oil

Rosemary

Pepper

Salt

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

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Onion

Squash

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Oven

Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round.

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Dough

Roll

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Oven

Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm.

Ingredients you will need

Cornmeal