Vegetarian Pizza with Pesto and Delicata Squash

Best Cheese Pizza - Pizza

I have also used butternut squash in the past for this pizza. It looks really pretty with the green pesto and the orange squash, and my whole family loves it.

Vegetarian Pizza with Pesto and Delicata Squash

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 2 pizzas

Vegetarian Pizza with Pesto and Delicata Squash

Ingredients

1 delicata squash - halved lengthwise

seeded

and cut into 1/4-inch slices

4 tablespoons olive oil

divided

coarse salt and freshly ground black pepper to taste

1 tablespoon flour

or as needed for dusting

1 (16 ounce) package pizza dough

1 tablespoon cornstarch

for dusting

4 tablespoons basil pesto sauce

16 ounces shredded mozzarella cheese

or as needed

½ cup freshly grated Parmesan cheese

or to taste

2 tablespoons chopped pecans

or more to taste

Butternut Squash Pizzas with Rosemary

Pizza

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.

Step 3

Bake in the preheated oven until delicata squash has softened about 10 minutes. Cut into pieces.

Step 4

Increase oven temperature to 450 degrees F (230 degrees C).

Step 5

Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.

Step 6

Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.

Step 7

Bake in the hot oven until pizza crust is crispy about 10 minutes. Sprinkle with pecan nuts.

Nutritional Information

Vegetarian Pizza with Pesto and Delicata Squash

Servings Per Recipe:6

Calories: 577.1

% Daily Value *

Protein: 29.7g 59%

Carbohydrates: 41.5g 13%

Dietary Fiber: 1.6g 7%

Sugars: 5g

Fat: 32.1g 49%

Saturated Fat: 11.5g 57%

Cholesterol: 57.6mg 19%

Vitamin A Iu: 508.4IU 10%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.3mg 2%

Folate: 13.6mcg 3%

Calcium: 742.2mg 74%

Iron: 2.7mg 15%

Magnesium: 30mg 11%

Potassium: 130.1mg 4%

Sodium: 1173.3mg 47%

Calories From Fat: 288.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.