Butternut Squash and Red Onion Mini Pizzas
By The Taste for Life Test Kitchen
Prep Time
40 minutes
Number of Servings
Makes 4 6-inch pizzas (serves 4)
Ingredients
- 1 1⁄2 cups cubed butternut squash (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 1⁄2-inch cubes, or 1 cup shredded mozzarella cheese
- 1⁄8 tsp crushed red pepper
- 2 tsp chopped fresh thyme
Directions
- Preheat oven to 425°.
- 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.
- Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
- 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.
- 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, ★★★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★★★ Vitamin A, Calcium, ★★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), ★★ Iron, Zinc, ★ Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Magnesium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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