Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!
1 wheat pizza dough (store bought)
1 tub carmelized onion dip (any other white/ mayo based dip works also)
400 gms butternut squash cubed or ribboned
1 large onion
Baby spinach leaves (to taste)
1/2 packet mozarella cheese
1 packet goat cheese
Arugula leaves (optional)
HOW TO PREPARE:
Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.
Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.
Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.
Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.
Take the butternut squash out of the oven, let it cool for a couple minutes.
Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.
Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!