If you’re a regular reader, you know we love making pizza. While Pizza Margherita is my all-time favorite, it’s fun to  come up with unique seasonal toppings. Butternut squash and sage are a classic combination for fall. Why should ravioli with butter sage sauce have all the fun? These flavors are just as fabulous on top of a thin crust pizza. Aren’t the colors beautiful? 

Yummy Hubby says this would be great with some sausage on top. I have to agree, sausage would add another layer of flavor.

If you’re thinking homemade pesto is too much trouble, just watch this video. It’s a snap and takes 2 minutes to prepare. I make double, put half in a mason jar, and keep it in the freezer until the next time I need pesto.

Butternut Squash Pizza with Sage Pesto
printer-freindly recipe
Serves 4

1 small butternut squash, peeled, seeded, and sliced into 1/4″thin slices
1 Tablespoon extra virgin olive oil
1 prepared pizza dough
1/2 cup sage pesto sauce (recipe below)
1 cup freshly grated Mozzarella cheese, or sliced if using fresh cheese in water
1/4 cup freshly grated Parmesan cheese
Fresh sage leaves

Preheat oven to 400 degrees with pizza stone in the oven. Toss butternut squash slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 15 minutes. Set aside.

Increase oven temperature to 550 degrees. Heat pizza stone on top rack of oven for at least 40 minutes longer.

Roll pizza dough to 1/4″ thickness (or less, this needs to be a thin crust) on a sheet of parchment paper dusted with flour or cornmeal. Spread a thin layer of pesto over dough, leaving a 1″ border around the edge. Top with cheeses and squash. Place pizza and parchment onto pizza stone and bake until cheese is bubbly and crust is crisp, about 8-10 minutes. Cool slightly and cut into slices and sprinkle with torn and whole sage leaves.

Sage Pesto

1 1/2 cups fresh basil leaves
1/2 cup fresh sage leaves
2 garlic cloves, peeled
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 cup toasted pine nuts
1/3 cup extra virgin olive oil

salt and freshly ground pepper to taste

Place basil, sage, garlic, Parmesan, nutmeg,  and pine nuts in the bowl of a food processor. Turn on and pour olive oil through feed tube. Process until all ingredients are finely minced and combined. Season to taste with salt and pepper.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs