This pizza combines some of my favorite winter flavors: butternut squash, roasted brussels and cauliflower all topped with freshly made pesto. It’s a delightful flavor combination and it doesn’t hurt that it’s pleasing to the eye as well
Spice up your weeknight meal with this simple and tasty dish!
Long live pizza…
- 2 cups butternut squash, peeled and cubed
- 1.5 cups brussels sprouts, thinly sliced
- 1 cup cauliflower, chopped into small florets
- 4 tbsp olive oil, divided into two 2 Tbsp portions
- Salt + Pepper
- 2 Tsp smoked paprika, divided into two 1 tsp portions
- Your favorite pizza dough (enough for one large or two small pizzas)
- ¼ cup pesto - see notes
- Dash of non-dairy milk.
- Red pepper flakes & additional olive oil (optional)
- Preheat oven to 375.
- On a separate baking sheet prepare butternut squash by combining squash, 2 Tbsp oil, salt, pepper and 1 tsp smoked paprika. Mix until well coated.
- On the other side (or on a separate baking sheet) combine cauliflower, brussels, 2 Tbsp oil, salt, pepper and 1 tsp smoked paprika. Mix until well coated. Note: you do not want to mix all these veggies together as the butternut squash is the base and the cauliflower and brussels are the topping.
- Roast for 40 minutes or until squash is tender and cauliflower and brussels begin to brown.
- If making pesto from scratch, do so now. See notes for recipe.
- Prepare pizza by rolling out dough into one large or two small circles.
- Once veggies are roasted, place butternut squash into a bowland mash with a fork until it becomes more of a paste. You can add a dash of non-dairy milk if it is too dry. Bring oven up to 425.
- Spread squash over dough, top with brussels and cauliflower and bake according to package directions or at 425 for approximately 15-20 minutes.