Pesto Pizza with Butternut Squash

  • MitziR Posted: 01/05/09
    Worthy of a Special Occasion

    This pizza is AMAZING! Although it sounds like an odd combination, the flavors combine beautifully. The prep is easy, requiring very little hands-on time, and it freezes well too. I double the recipe whenever I make it so I can freeze a pizza to bake later.

  • DenverGirl Posted: 01/09/09
    Worthy of a Special Occasion

    Very tasty. Made with a premade, store-bought crust. Might keep some of the "juice" from the tomatoes next time. Overall, great. Served with a side salad with pears and goat cheese.

  • Andyveggie Posted: 01/20/10
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    I did not follow this recipe exactly because I regularly make my own pizza and feel pretty confident experimenting. I used this recipe as a guide to make a pizza with similar ingredients which I had on hand. I had left over Olivieri brand pesto in the fridge, left over roasted butternut squash (from a butternut squash lasagna recipe), tomato sauce from a jar which I simmered with fresh tomatoes, sweetened to taste with sugar and reduced it until it was fairly thick; I used provolone, mozzarella and Parmesan cheeses with a sprinkle of hot pepper flakes. I also used my own pizza dough recipe. I made the pizza crust, layered it with tomato sauce, layered provolone and mozzarella, added butternut squash, several 1/2 teaspoon dollops of pesto and topped with the parmesan and baked at 425 for 16 minutes. It was soooooooo good. Pesto, tomato and butternut squash were meant to be together.

  • sparisi Posted: 11/29/10
    Worthy of a Special Occasion

    I have been making this pizza for years. Hands down my favorite cooking light pizza recipe. The only thing I do differently is drizzle the pesto on after it comes out of the oven so that it stays bright green.

  • eem338787 Posted: 09/12/10
    Worthy of a Special Occasion

    Wow. I was expecting this to be good, but it was FANTASTIC. I made the recipe as stated, with the exception that I used my own crust recipe. I also may have used more squash than called for (I just cut enough slices to cover the pizza). All of the flavors came together beautifully, I can't wait to make this again!

  • katiesmith Posted: 11/01/09
    Worthy of a Special Occasion

    This was amazing! Not too difficult and one of the best homemade pizzas I've had. I used Gouda instead of fontina (listed as an option) and it was still spectacular. I definitely plan to make this again, and maybe add some kind of meat to it (super thin ham/prosciutto).

  • TDKKfarm Posted: 11/07/09
    Worthy of a Special Occasion

    Wow, this pizza is incredible. Even the two and four year old asked for more. I followed the recipe, except I used fresh tomatoes instead of canned. We loved that we could use so many ingredients fresh from our garden: basil for the pesto, the butternut, and the tomatoes. The only change I would make would be to use more butternut.

  • lizencarn Posted: 03/27/11
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    Loved this recipe, and I'm not a big fan of butternut squash. I probably used a little extra pesto (and made the pesto w/extra garlic.) Next time, I'd probably use another dough recipe (the one from the Flatbread with Pancetta and Asparagus recipe)--this one was a bit dense--and use more squash slices.

  • kapoth45 Posted: 06/15/11
    Worthy of a Special Occasion

    This is a definite favorite, served to company on multiple occasions. If I don't have time to chop a butternut squash, I buy the pre-cubed squash from Trader Joe's, cut it into smaller pieces and roast it. I've used mozzarella cheese instead of the fontina and it still tastes fantastic. SO good.

  • 004mopsy Posted: 05/25/11
    Worthy of a Special Occasion

    This pizza is wonderful and easy. I puree fire roasted tomatoes and use that as the tomato sauce. I also use thick slices of cooked butternut squash and lots of pesto. The ingredients are practically falling off the pizza because I use lots of pesto, sauce and squash but it's delicious.

  • rstarrlemaitre Posted: 09/04/11
    Worthy of a Special Occasion

    The combination of salty/garlicky pesto and sweet tender butternut squash on this topping is to die for! Next time I would increase both, covering the dough with squash slices and drizzling with pesto, since by following the instructions, the butternut squash and pesto are only dolloped here and there. The crust tasted great, but I would pull it from the oven about 3 minutes earlier, so it is not quite so crispy.

  • jaybeefoetoe Posted: 10/15/11
    Worthy of a Special Occasion

    WOW!!! This was amazing!!! I added more squash and sprinkled the pesto all over instead of in dollops. Used Gouda cheese and fresh pizza dough from Whole Foods. Definitely recommend!!!

  • gkd1029 Posted: 09/25/11
    Worthy of a Special Occasion

    I wasn't sure what to expect of this pizza but wow, it was good. I cheated and used a Boboli pizza crust and canned pizza sauce instead of diced tomatoes-not a fan. I also used roasted acorn squash, goat's milk gouda and asiago cheese, because that's what I had on hand. Wouldn't have thought it, but this might be one of my favorite pizza combos.

  • CarlsbadCook Posted: 01/21/12
    Worthy of a Special Occasion

    This unusual set of ingredients makes a taste wonder! The only thing I would change is spreading out the pesto instead of dropping it in dollops. A great example of past Cooking LIght's inventiveness.

  • stacyj9 Posted: 02/02/13
    Worthy of a Special Occasion

    Made according to recipe. My husband does not like tomatoes, but he ate most of the tomatoes on this pizza because the sweetness of the squash counterbalanced their acidity. Overall, the combination of flavors is interesting and good, but not worthy of outstanding or a special occasion.

  • Cook2WINE Posted: 11/20/12
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    I made a few changes to the recipe, mostly because I was trying to get rid of things in my kitchen. Here they are: Provolone instead of fontina cheese Queso fresco on top instead of Parmesan (needed to get rid of) Fresh tomato instead of canned Stevia instead of sugar Homemade pesto from another clean eating website I frequent Whole wheat flatbreads instead of homemade pizza dough (I had to cheat somewhere)! I adjusted the cooking times pretty significantly as I did not need 20 minutes per each bake. Overall, the pizza turned out fantastic. A fun way to incorporate butternut squash into something different. The colors are brilliant, making it a perfect fall dish. I paired the pizza with a mild red blend wine and everything combined was perfection!

  • matilda3 Posted: 02/12/13
    Worthy of a Special Occasion

    This is a excellent recipe. Highly recommended--even my 11 yr old likes it. I have made it many times and it has been added it to our monthly rotation for pizza night.

  • mja489 Posted: 03/16/13
    Worthy of a Special Occasion

    This was amazing! I don't repeat many recipes, but I will make this again. I made a part whole wheat crust in my bread maker(comes out thin and crispy) Used pesto from Costo (my daughter bought a large jar so we were looking for recipes using pesto. I used a little less squash than called for because it seemed like a lot. Next time I will use the amount called for. I used a can of petite cut fire roasted tomatoes - they add great flavor. Used the gouda cheese. Tried to spread the pesto although mine did not spread very well. Didn't matter, it was fantastic. Even my daughter who only eats plain cheese pizza liked it.

  • JessicaJJM Posted: 07/01/13
    Worthy of a Special Occasion

    Very good. I bought acorn squash on accident and it tasted great as a substitute for butternut on this pizza. My husband who typically not thrilled w/ meatless meals, loved this.

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