Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about! This pizza would be perfect as an appetizer, main dish, or side. The pumpkin sauce is just sweet enough to even be enjoyed as a dessert!

The best part is that you can make this in advance, freeze it uncooked, and then just bake it when you’re ready! Much better than Digiorno.

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese
Recipe Type: Entree, Appetizer
Cuisine: Fall, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about!
Ingredients
  • 1 store-bought pizza crust (I used Trader Joe’s whole wheat)
  • EVOO (about 1 tsp)
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp brown sugar
  • 1 tsp honey
  • 1/2 cup shredded fontina cheese (or blend)
  • 1/2 cup spinach, shredded
  • 1 cup butternut squash, cubed
  • 1/2 pear, sliced thinly
  • 1/2 cup cranberries, halved
  • S&P, to taste
Instructions
  1. Preheat oven to 400 deg. Spread squash cubes on a large baking pan sprayed with oil or lined with Silpat, and bake 30 min. Add cranberries and bake 10 more minutes or until squash is golden brown and cranberries are soft.
  2. Remove from oven and set aside to cool.
  3. Meanwhile, spread pizza dough out on a large pizza pan or baking sheet sprayed with cooking oil. Press out to edges with fingertips (if the dough springs back, put it on top of the hot oven and allow the warmth from the oven “de-springify” it, then try again.
  4. Drizzle dough with olive oil.
  5. In a medium bowl, stir pumpkin puree, cinnamon, nutmeg, brown sugar, and honey. Spread over top of pizza crust. Add the cheese, reserving a bit for the very top!
  6. Layer spinach, squash, pear, and cranberries. Top with remaining cheese, salt and pepper to taste.
  7. Increase oven temp to 450 deg and allow to preheat for at least 30 minutes. Cook pizza 15 minutes, or until crust is browned and cheese is melted.*
  8. *Note: I froze my pizza a day in advance, wrapping it tightly in foil and saran wrap, and then baked at 375 (like a store-bought frozen pizza!) for 18 minutes, followed by 400 deg for 6 more minutes, or until the crust was browned. (This way you can make it in advance and cook when you’re ready!)
Serving size: 1/10 pizza Calories: 232 cals Fat: 5 g Carbohydrates: 43 g Fiber: 6 g Protein: 8 g

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