Wait a second. Squash? On pizza? Yes! Not only is this combo delicious, it’s also the perfect way to use leftover butternut squash, pumpkin fondue, or even yams from your last holiday meal or party. (If you read yesterday’s post and are now reading this, you can tell I have lots of leftover pumpkin & squash).
You can make this pizza using really any ingredients you have. The squash/pumpkin functions as the “sauce” – and from there you just need cheese, veggies, and either fresh herbs or pesto for a little flavor kick. This time, I spread pesto all over a store-bought pizza dough (Trader Joe’s), then applied a thick layer of squash:
(the squash should be soft but not soupy otherwise the pizza will get soggy).
I had goat and Parmesan cheeses, after adding sliced mushrooms and onions, I sprinkled with both kinds of cheese
and baked at 475 for about 12 minutes.
After baking, I topped the pizza with chopped fresh basil and parsley– but if you don’t have fresh herbs on hand, you can substitute arugula, spinach, baby lettuces, or a pinch of dried oregano.
Along with a green salad, this is a complete quick & healthy meal!