Pizza Friday! I’m not sure if my brief hiatus was due to needing a break from the pizza (is that possible??) or that I had so many other recipes to try, but no worry, it’s back. This is the perfect pizza for a cold winter night- seasonal winter squash and rosemary smothered in cheese. And don’t be shy with your cheese. And the crust is surprisingly healthy- it has whole wheat flour and Greek yogurt!
Winter White Pizza with Squash
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1/4 cup olive oil, divided
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1 delicata squash, sliced thinly
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a few springs rosemary, chopped finely
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1/2 cup shredded mozzarella
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1/4 cup goat cheese, crumbled
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1/4 cup shredded gruyere
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store-bought or homemade whole grain pizza dough (see my fav recipe HERE )
Preheat oven to 425. Toss delicata squash in a tablespoon or two of olive oil, sea salt, and a bit of the rosemary. Place on a baking sheet and roast until bottom is brown, about 15 minutes. Flip and roast for an additional 5-10 minutes- I tend to roast a bit less than I normally would, as the squash will continue to cook on the pizza too.
Once squash is done roasting, increase heat of oven to 450. Roll out pizza dough onto a large baking sheet. Brush on remaining oil so the dough is lightly covered with oil. Sprinkle on half the cheese. Layer on the squash and then add the remaining cheese and rosemary. Season with sea salt. Bake until cheese is bubbling and crust is lightly brown, about 10 minutes.