Vegetarian Pizza with Pesto and Delicata Squash
Description
Butternut squash works as well as delicata for this pizza, as either orange squash will be complemented by the green pesto.
Ingredients
•
1 delicata squash - halved lengthwise, seeded, and cut into 1/4-inch slices
•
4 tablespoons olive oil, divided
•
coarse salt and freshly ground black pepper to taste
•
1 tablespoon flour, or as needed for dusting
•
1 (16 ounce) package pizza dough
•
1 tablespoon cornstarch, for dusting
•
4 tablespoons basil pesto sauce
•
16 ounces shredded mozzarella cheese, or as needed
•
1/2 cup freshly grated Parmesan cheese, or to taste
•
2 tablespoons chopped pecans, or more to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.
3
Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces.
4
Increase oven temperature to 450 degrees F (230 degrees C).
5
Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
6
Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.
7
Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.