Spooky Squash & Goat Cheese Pizza
This pizza is packed with rich fall flavors and better-for-you ingredients, like butternut squash, fresh herbs, crispy kale and pumpkin seeds. Plus it has mozzarella ghosts!
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spooky Squash & Goat Cheese Pizza
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
2 tablespoons L&B Extra Virgin Olive Oil, divided
4 sweet onions, sliced thin
Kosher salt, to taste
4 garlic cloves, minced
1 medium butternut squash, peeled, seeded and cut into ½-inch pieces
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
Freshly ground black pepper, to taste
2 Caulipower Pizza Crusts
4 ounces goat cheese, crumbled
8 ounces fresh mozzarella
¼ cup raw pepitas
½ bunch purple kale, stemmed, torn into bite-size pieces
1 teaspoon apple cider vinegar
Directions
- Heat oven to 425 F.
- Heat 1 tablespoon olive oil over medium-low heat. Add the onions and a pinch of salt and stir to coat. Cook, stirring occasionally, until well-browned and caramelized, about 45 minutes.
- Stir in the garlic and sauté until golden and fragrant, 2 minutes. Remove pan from the heat.
- In a medium bowl, toss together the butternut squash, 2 teaspoons olive oil, thyme, rosemary, and sage. Season with salt and black pepper.
- Transfer the squash to a rimmed baking sheet lined with parchment paper and roast, turning halfway through, until just fork-tender, 30 to 35 minutes.
- Place the pizza crusts side by side on a large baking sheet. Spread the caramelized onions over the crust, leaving a ½-inch-thick border around the edges. Divide and scatter the goat cheese on top.
- Slice the fresh mozzarella into 8 ¼-inch-thick circles. Using a small cookie cutter or a paring knife, cut each slice into the shape of a ghost. Place 4 ghosts on each pizza. Place 2 pepitas on each ghost to create eyes.
- Divide and scatter the remaining pepitas and butternut squash all over the pizzas, leaving the ghosts uncovered.
- Transfer the pizzas to the oven and bake until the mozzarella is melted and the crusts are golden brown, 12 to 15 minutes.
- In a small bowl, toss together the kale, apple cider vinegar, and remaining 1 teaspoon olive oil. Scatter the kale onto the pizzas and around the ghosts. Serve hot.
15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Sage, 0.75 Ounce
$3.49$4.65/oz
McCormick Coarse Ground Black Pepper, 3.12 Ounce
$7.49$2.40/oz
Boboli Mini Pizza Crusts, 1 Each
$6.19
Chavrie Goat Cheese, 5.3 Ounce
$6.49$1.22/oz
Triumph of Cheese Fresh Mozzarella Cheese Ball, 8 Ounce
$4.49$0.56/oz
L&B Raw Pepitas, 7 Ounce
$6.99$1.00/oz
Green Kale Bunch, 1 Each
$2.99
Heinz Distilled Apple Cider Vinegar, 32 Ounce
$3.69$0.12/oz
Directions
- Heat oven to 425 F.
- Heat 1 tablespoon olive oil over medium-low heat. Add the onions and a pinch of salt and stir to coat. Cook, stirring occasionally, until well-browned and caramelized, about 45 minutes.
- Stir in the garlic and sauté until golden and fragrant, 2 minutes. Remove pan from the heat.
- In a medium bowl, toss together the butternut squash, 2 teaspoons olive oil, thyme, rosemary, and sage. Season with salt and black pepper.
- Transfer the squash to a rimmed baking sheet lined with parchment paper and roast, turning halfway through, until just fork-tender, 30 to 35 minutes.
- Place the pizza crusts side by side on a large baking sheet. Spread the caramelized onions over the crust, leaving a ½-inch-thick border around the edges. Divide and scatter the goat cheese on top.
- Slice the fresh mozzarella into 8 ¼-inch-thick circles. Using a small cookie cutter or a paring knife, cut each slice into the shape of a ghost. Place 4 ghosts on each pizza. Place 2 pepitas on each ghost to create eyes.
- Divide and scatter the remaining pepitas and butternut squash all over the pizzas, leaving the ghosts uncovered.
- Transfer the pizzas to the oven and bake until the mozzarella is melted and the crusts are golden brown, 12 to 15 minutes.
- In a small bowl, toss together the kale, apple cider vinegar, and remaining 1 teaspoon olive oil. Scatter the kale onto the pizzas and around the ghosts. Serve hot.