Butternut Squash Pizza with Brussels Sprouts
Roasted squash, Brussels sprouts, garlicky brown butter, mozzarella cheese, and a drizzle of balsamic on top. This is the fall pizza recipe that you'll be dreaming to make all season long!
Servings: 8 servings
Ingredients
- 1 recipe pizza dough
- ½ lb butternut squash sliced into ¼-inch pieces
- ¼ lb Brussels sprouts cleaned and cut in half
- 1 tbsp olive oil plus more to drizzle crust
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 head garlic
- 2 tbsp unsalted butter browned
- 6 oz fresh mozzarella cheese
- ¼ cup dried cranberries
- chopped arugula to garnish
- 1 tbsp balsamic glaze to garnish
Instructions
- Preheat oven to 425°F.
- Roast the vegetables: Place butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Cut crossways on the head of garlic, removing just the top tips of the cloves. Enclose the garlic head in a piece of foil. Roast the vegetables and garlic in the preheated 425°F oven until the squash and Brussels sprouts are tender and browned, 18-25 minutes. Remove the sheet pan and continue roasting the garlic until browned and soft, 30-40 minutes in total. Remove from the oven and set aside.½ lb butternut squash, ¼ lb Brussels sprouts, 1 tbsp olive oil, ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 head garlic
- While the vegetables are roasting, prepare the dough: Roll the pizza dough into a 14-inch circle for a 12-inch cast-iron skillet. Transfer to a cast-iron skillet, adjusting as needed to fit.1 recipe pizza dough
- Make the garlic butter: Once roasted, squeeze the garlic into the brown butter. Mash the garlic into the butter to combine.2 tbsp unsalted butter
- Assemble: Spread the garlic butter mixture on the prepared pizza dough. Top with dried cranberries, roasted vegetables, and slices of mozzarella. Make sure the dried cranberries aren't exposed to direct heat, or they may burn. Before placing in the oven, drizzle the edges of the crust with 2 tsp of olive oil.¼ cup dried cranberries, 6 oz fresh mozzarella cheese
- Bake on the middle rack of the preheated 425°F oven until the crust is browned and the cheese is melted throughout, 20-30 minutes. Remove from the oven and cool for 5 minutes.
- Serve: Top with arugula, balsamic glaze, slice, and serve.chopped arugula, 1 tbsp balsamic glaze
Video
Nutrition
Serving: 1serving | Calories: 260kcal