Use delicata or butternut squash on this pizza. It looks really pretty with the green pesto. Unfortunately, I have no exact quantities for the cheese - I just grate it on top of the pizza until it is covered!
1 person made this
1 delicata or butternut squash - halved lengthwise, seeded and cut into thin slices
4 tablespoons olive oil, divided
coarse salt and freshly ground black pepper to taste
1 tablespoon flour, or as needed for dusting
450g pizza dough
1 tablespoon cornmeal, for dusting
4 tablespoons basil pesto sauce
450g grated mozzarella cheese, or as needed
40g freshly grated Parmesan cheese, or to taste
2 tablespoons chopped pecans, or more to taste (optional)
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas 6.
Combine squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking tray and season with salt and pepper.
Bake in the preheated oven until squash has softened, about 10 minutes. Cut into pieces.
Increase oven temperature to 230 C / Gas 8.
Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
Dust 2 baking trays with cornmeal and transfer pizza rounds onto baking trays. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Arrange squash pieces on top of cheese.
Bake in the hot oven until pizza base is crispy, about 10 minutes. Sprinkle with pecan nuts.