This was a somewhat sweet pizza on account of the butternut squash puree sauce. We enjoyed it, and I'm glad I added mushrooms, they helped to tone down the assertiveness of the squash.
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; Lemon Dandelion Green Pizza; Mushroom & Asparagus Pizza; and Veggie Cheese Stromboli.
Inspired by The Live-in Kitchen.
-1/2 butternut squash, cubed and roasted with salt and pepper
-1-2 tablespoons tomato sauce or pizza sauce
-4 ounces shredded fontina cheese
-4 ounces mushrooms, chopped
-handful dried cranberries, chopped
-couple leaves kale
Roast the cubed, seasoned squash, lightly coated in oil or cooking spray, at 425 for 20-25 minutes. Remove to a blender with the tomato sauce and puree until smooth.
Spread the pizza crust out onto your very slightly oiled pan, and form a crust edge. Spread the squash puree evenly, then distribute the cheese, mushrooms, and cranberries. Season the pizza, then bake at 425 for 20 minutes. At the halfway point, add the chopped kale.
We liked this combination of food and flavor on our pizza, the mushrooms give your bite a little firmness. The kale didn't contribute anything, though I really can't say enough about the mushrooms here, the pizza probably could have used even more. Overall a tasty pizza.