Spooky Squash & Goat Cheese Pizza
Move over candy and caramel apples. Halloween has a new favorite treat and it’s ghoulishly good!
This pizza is packed with rich fall flavors and better-for-you ingredients, like butternut squash, fresh herbs, crispy kale and pumpkin seeds. The tangy goat cheese perfectly balances the lightly sweet squash and prep is spookily simple, too — 15 minutes and a handful of wholesome ingredients are all you need to get this homemade pizza in the oven.
And it has mozzarella ghosts. Mozzarella ghosts! Try it this Halloween and if it doesn’t become part of your family’s annual holiday tradition, we’ll eat our mozzarella ghosts words.
4 servings
Preparation time: 15 minutes
Cook time: 1 hour
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.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
