Forget tomato sauce! This pizza swaps the traditional for a velvety, savory butternut squash purée that will completely change your pizza night. Topped with deeply sweet caramelized onions, earthy portobello mushrooms, and crunchy hazelnuts, each bite is a sophisticated, cozy, and utterly delicious experience. It’s the gourmet vegetarian pizza you didn’t know you were craving!
Ingredients
• PREP: 60 minutes | COOK: 15-20 minutes | YIELD: 8 slices
• 1½ lbs / 680 g whole wheat pizza dough, at room temperature
• ½ butternut squash, about 1½ lbs / 680 g, seeds scooped out
• 2 tsp / 10 ml extra virgin olive oil, divided
• 1 small clove garlic, chopped
• 1 tsp / 5 ml fresh thyme
• Pinch of freshly grated nutmeg
• 1 large yellow onion, halved and thinly sliced
• ¼ tsp / 1.25 ml herbes de Provence
• 2 Portobello mushrooms, stemmed and sliced
• ½ cup / 120 ml Yogurt Cheese
• ¼ cup / 60 ml hazelnuts, coarsely chopped
• Sea salt and freshly ground black pepper, to taste
• Whole wheat flour or cornmeal, for dusting
Instructions
1. Preheat your oven to 425°F (215°C). Lightly coat the flesh of the butternut squash with cooking spray or a little olive oil and place it flesh-side down on a baking sheet. Roast until tender when pierced with a fork, about 40 minutes. Let it cool until it’s comfortable to handle.
2. Scoop the roasted squash flesh from the skin and transfer it to a food processor. Add 1 tsp (5 ml) of olive oil, the chopped garlic, fresh thyme, nutmeg, and a pinch of salt and pepper. Blend until the mixture is completely smooth. Set your butternut squash sauce aside.
3. While the squash roasts, heat the remaining 1 tsp (5 ml) of olive oil in a large skillet over medium-high heat. Add the sliced onion and herbes de Provence, cooking until the onions begin to brown, about 3 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until they are deeply caramelized and sweet, about 20 to 25 minutes.
4. In a separate large, dry skillet over medium heat, add the sliced Portobello mushrooms in a single layer. Cook, stirring only occasionally, until they are soft and golden brown, about 3 to 5 minutes. Season with a pinch of salt and pepper.
5. Prepare your pizza base by stretching or rolling the dough to fit a 15 or 16-inch pizza stone or baking sheet. Lightly dust the stone or sheet with flour or cornmeal to prevent sticking. Lay the dough on top.
6. Spread the butternut squash purée evenly over the dough, leaving a ½-inch border for the crust. Scatter the caramelized onions and cooked mushrooms over the sauce. Add dollops of the Yogurt Cheese and finish with a sprinkle of chopped hazelnuts.
7. Bake for 15 to 20 minutes, or until the crust is golden brown and the toppings are heated through.
8. Remove the pizza from the oven, transfer to a cutting board, slice, and serve immediately.
Nutritional Information
• Per slice:
• Calories: 299
• Protein: 9 g
• Carbohydrates: 51 g
• Total Fat: 7 g
• Saturated Fat: 0.5 g
• Fiber: 6 g
• Sodium: 435 mg
• Cholesterol: 1 mg
Pro Tips
• The butternut squash purée, caramelized onions, and cooked mushrooms can be prepared up to two days in advance. Store them in separate airtight containers in the refrigerator.
• For the best flavor and texture, bring your pizza dough to room temperature for at least 30-60 minutes before you plan to stretch it.
• For an extra crispy crust, preheat your pizza stone in the oven for at least 30 minutes before sliding the assembled pizza onto it.
• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown properly instead of steaming.
FAQ
Q: Can I make this butternut squash pizza vegan
A: Absolutely! To make this pizza vegan, simply substitute the Yogurt Cheese with a dairy-free alternative. A dollop of vegan ricotta, cashew cream, or your favorite store-bought vegan mozzarella would work beautifully.
Q: How can I add more protein to this vegetarian pizza
A: For a protein boost, consider adding a handful of roasted chickpeas or some crumbled firm tofu along with the other toppings before baking. You could also sprinkle on some nutritional yeast for a cheesy, protein-rich flavor.
Q: What can I use instead of hazelnuts for a nut-free option
A: For a delicious, crunchy, nut-free alternative, try sprinkling toasted pumpkin seeds (pepitas) or sunflower seeds over the pizza after baking. They will provide a similar texture and a lovely, nutty flavor.
Q: Can I prepare the toppings for this pizza ahead of time
A: Yes, this recipe is great for meal prep. You can prepare the butternut squash purée, caramelized onions, and cooked mushrooms up to two days in advance. Store them in separate airtight containers in the refrigerator until you’re ready to assemble and bake your pizza.
