Vegetarian Pizza with Pesto and Delicata Squash

Butternut squash works as well as delicata for this pizza, as either orange squash will be complemented by the green pesto.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 577 Calories

Ingredients

• 4 tablespoons olive oil, divided
• 1 (16 ounce) package pizza dough
• Coarse salt and freshly ground black pepper to taste
• 1 tablespoon flour, or as needed for dusting
• 1 delicata squash - halved lengthwise, seeded, and cut into 1/4-inch slices
• 1 tablespoon cornstarch, for dusting
• 4 tablespoons basil pesto sauce
• 16 ounces shredded mozzarella cheese, or as needed
• 0.5 cup freshly grated Parmesan cheese, or to taste
• 2 tablespoons chopped pecans, or more to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

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

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.