Since it is Friday, I thought we all deserved some pizza. The Boyfriend says that he can eat pizza every day of the week, because pizza has so many options! And he's completely right. One day it could be a classic pepperoni and the next day this amazing butternut squash pizza.
But don't tell him he's right, I'm good with pizza once a week! Though I am totally having this for lunch all weekend. It was ah-mazing. It's that time of year that I want to put squash on and in everything and this pizza was a result of one of those thoughts. That, and the idea that goat cheese belongs on everything.
Do you know who wanted nothing to do with this pizza? The boyfriend. He made some sort of bleghing noise and asked what I made for him. What's your favorite type of pizza? Are you a classic lover? Or do you prefer something a little crazy?
One Year Ago: Cheesey Polenta with Sausage
Two Years Ago: Povitica
Three Years Ago: Yeast Donuts
A Wilde Original
I made this pizza in the easiest way possible, with store bought pizza dough and the pre-cut butternut squash. For dinner I just don't have the time to make my own dough and peel and cut a whole squash. You could even go super lazy and buy one of those pre-baked pizza crusts! No judging here, I do it All. The. Time.
2 cups cubed butternut squash
2 tablespoons olive oil
Kosher salt & freshly cracked black pepper
1 recipe pizza crust (or store bought)
4 ounces goat cheese, crumbled
2 cups baby spinach
If you are using a pizza stone, pop it in the oven now. Preheat oven to 400 ºF. Toss butternut squash in olive oil and sprinkle with salt and pepper. Roast squash for 20 minutes. Remove from the oven and transfer to a bowl. Increase oven to 450 ºF.
Roll out pizza dough to a 16-inch circle and place it on a thin layer of cornmeal. Drizzle top with olive oil and spread over the entire pizza. Slide pizza onto pizza stone, or bake on a baking sheet, and bake for 10 minutes. Remove crust from the oven and top with butternut squash and goat cheese. Return to the oven and bake for another 10 minutes.
Remove from the oven and top with baby spinach and sprinkle with a dash of balsamic vinegar. Cut it up and chow it down!