Butternut Squash-and-Red Onion Pizza

By Alqualonde

Ingredients

• 1/3 butternut squash, peeled and cut into 1/2-inch cubes (about 1 1/4 cups)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 clove garlic, finely chopped
• 2 tablespoons chopped parsley
• 1/4 head radicchio, cored and cut into 1/2-inch strips
• 1/4 red onion, thinly sliced
• 1 pound refrigerated pizza dough, at room temperature
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes

Preparation

Step 1

1. Position racks in the upper and lower thirds of the oven and preheat to 475 degrees . On a parchment-lined rimmed baking sheet, toss the butternut squash with 1 tablespoon olive oil; season with salt and pepper. Roast in the upper third of the oven until golden and slightly softened, about 12 minutes.

2. Meanwhile, in a small bowl, combine the garlic and parsley with 2 tablespoons olive oil; season with salt and pepper. In a large bowl, toss the radicchio and onion with the remaining 1 tablespoon olive oil and season with salt and pepper; add the roasted squash and toss, reserving the baking sheet and discarding the parchment.

3. Line the reserved baking sheet with a clean sheet of parchment. Stretch the dough to fit the baking sheet and smear the garlic mixture on top, leaving a 1/2-inch border. Sprinkle the cheese on top, followed by the squash mixture. Bake in the lower third of the oven until the crust is deep golden, about 15 minutes.

Tip

Toss the squash with fragrant herbs like thyme or rosemary before roasting.

Tip

Let the pizza dough rest for 5 minutes if it refuses to stretch.