Butternut Squash and Red Onion Mini Pizzas
Prep Time
40 minutes
Number of Servings
Makes 4 6-inch pizzas (serves 4)
Ingredients
  • [q:1 1/2] cups cubed butternut squash ([q:1/2]-inch pieces)
  • 1 small red onion, sliced into thin strips
  • 1 Tbsp olive oil, plus additional for dough
  • Salt and freshly ground black pepper
  • 1 lb refrigerated pizza dough, room temperature
  • 8 oz fresh mozzarella cheese, cut into [q:1/2]-inch cubes, or 1 cup shredded mozzarella cheese
  • [q:1/8] tsp crushed red pepper
  • 2 tsp chopped fresh thyme
Directions
  1. Preheat oven to 425°.
  2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
  3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
  4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
  5. Garnish each pizza with equal amounts of crushed red pepper and thyme.
Nutrition Info
584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin A, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B3 (niacin), [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Magnesium