Butternut Squash and Gorgonzola Pizza

Butternut Squash and Gorgonzola Pizza might be just the side dish you are searching for. For $1.31 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 375 calories, 12g of protein, and 16g of fat. If you have pizza dough, cornmeal, gorgonzola cheese, and a few other ingredients on hand, you can make it. 33 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Foodnetwork. It is a budget friendly recipe for fans of Mediterranean food. Overall, this recipe earns a solid spoonacular score of 46%. Users who liked this recipe also liked 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Gorgonzola Butternut Squash Ravioli, and Butternut Squash Gratin with Sage Pesto & Gorgonzola for #SundaySupper.

Servings: 4

Preparation duration: 18 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it. Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top. Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges. Photograph by Con Poulos

 

Step by step:

1. Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.

2. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.

3. Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.

4. Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.

5. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need