Best Butternut Squash Pizza With White Sauce Spinach And Goat Cheese Recipes

Butternut Squash, Spinach and Goat Cheese Pizza image

Provided by Stephanie Clarke

Yield Makes 8 slices

Number Of Ingredients 11

2 cups cubed butternut squash (1/2-inch pieces)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 medium red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 ounces crumbled goat cheese
1/2 teaspoon dried thyme
2 tablespoons cornmeal

Steps:

Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

Butternut Squash and Arugula Pizza image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h40m

Yield 4 to 6 servings (one 14-inch pizza)

Number Of Ingredients 18

2 cups bread flour or all-purpose flour, plus more for dusting
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for the bowl
Cornmeal, for dusting, optional
One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 large garlic clove, smashed
2 cups shredded mozzarella
4 ounces goat cheese, coarsely crumbled
3 cups baby arugula
Zest of 1 lemon plus juice of 1/2 lemon

Steps:

For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
For the topping: Meanwhile, preheat the oven to 400 degrees F.
Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

Butternut Squash Spinach & Goat cheese Pizza image

Provided by Kathleen Walsh

Categories Pizza

Time 40m

Number Of Ingredients 11

2 c cubed butternut squash
1 Tbsp + 1 tsp olive oil, divided
1/4 tsp salt
1/4 tsp fresh ground pepper
1 medium red or sweet white onion halved and thinly sliced
1/4 c all-purpose flour
1 ball store bought whole-wheat pizza dough room temp
2 c fresh chopped baby spinach
8 oz crumbled goat cheese (orig recipe calls for 4 oz but that simply is not enough for me)
1/2 tsp dried thyme
2 Tbsp cornmeal

Steps:

1. Heat oven 400 degrees
2. Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned (15 - 25 mins--depending on your oven, mine runs very hot )stirring halfway through. Set aside.
3. In a large skillet over med-high heat add remaining oil. Cook onion (add 1/4 tsp salt), stirring until LIGHT brown. Add 2 Tablespoons of water, cook stirring until GOLDEN ( 5 mins).Remove from heat
4. Turn oven up to 450(once squash is cooked of course). Sprinkle flour on flat surface and press dough into a 15 inch circle or 10" x 16" in rectangle(I use a rolling pin). Top with squash, onion, spinach, cheese and thyme.
5. Dust a pizza stone or inverted cookie sheet /w/ cornmeal; place pizza on it. Bake until crust is crispy and cheese melts. Depending on your oven this should take anywhere from 8 - 12 minutes.
6. THIS IS JUST A TIP--when I use dried herbs such as the thyme in this recipe...rub the thyme well with your finger tips. This releases the natural oils in the herb/spice and brings out the flavor!