Butternut Squash Pizzas with Rosemary
Butternut Squash Pizzas with Rosemary might be just the main course you are searching for. This recipe serves 4 and costs $1.74 per serving. One portion of this dish contains approximately 13g of protein, 17g of fat, and a total of 480 calories. It is brought to you by Allrecipes. This recipe is liked by 696 foodies and cooks. If you have butternut squash, onion, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Butternut Squash Rosemary Pizza, Rosemary Butternut Squash Lasagna, and Butternut Squash Gratin with Rosemary Breadcrumbs.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 butternut squash - peeled, seeded, and thinly sliced
1 tablespoon cornmeal
1 teaspoon chopped fresh rosemary
3 tablespoons olive oil, divided
1 cup thinly sliced onion
2 tablespoons grated Asiago or Parmesan cheese
1 (16 ounce) package refrigerated pizza crust dough, divided
salt and black pepper to taste
Equipment:
oven
roasting pan
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. 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. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve. Kitchen-Friendly View
Step by step:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
3. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
4. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round.
5. 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. Sprinkle with cheese and remaining tablespoon olive oil.
6. Cut into quarters, and serve.
Nutrition Information:
covered percent of daily need
