TRY A HEALTHIER TWIST TO TRADITIONAL CHEESE PIZZA WITH THIS HUMMUS PIZZA! TOPPED WITH ROASTED ROSEMARY, BUTTERNUT SQUASH, CRUNCHY APPLES, AND THINLY SLICED RADISHES, IT’S A DELICIOUS VEGETARIAN SPIN FOR FALL.
THIS FRESH, FALL REINVENTION OF OUR COOL VEGGIE PIZZA WAS SENT TO US BY OUR FRIEND GINA AT RUNNING TO THE KITCHEN.
INGREDIENTS
- 2 cups (500 mL) cubed butternut squash
- 1 tbsp (15 mL) extra virgin olive oil
- 1 tbsp (15 mL) dried rosemary
- salt and pepper
- 1 package store-bought pizza dough (or your favorite homemade recipe), room temperature
- 10 oz. (300 g) hummus
- ½ apple, thinly sliced
- 1 large radish, thinly sliced
- 1 sprig fresh rosemary, minced
Pizza Stone – Simple Slicer – Pizza Peel – Baker’s Roller
DIRECTIONS
- Reheat oven to 400°F (200°C).
- Place butternut squash, olive oil, salt, pepper, and rosemary in a bowl and toss to combine.
- Spread the seasoned butternut squash out onto a baking sheet or roasting stone.
- Roast the squash for 12–15 minutes until tender and just starting to turn golden brown around edges.
- Remove the squash from the oven and set aside. Place a pizza stone in the oven and increase the temperature to 450°F (230°C).
- While the pizza stone preheats, shape the dough into a circle on a cornmeal-dusted pizza peel.
- Slide the dough onto the pizza stone in the oven and bake for 10–12 minutes until the edges are crispy and middle is baked through.
- Remove the pizza crust from the oven and let cool for 10 minutes.
- Once cooled, spread the hummus onto the crust. Top with the butternut squash, sliced apples, and sliced radishes.
- Garnish with the minced rosemary and serve.
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Yield: 4 servings
Cook’s Tips: If you don’t have a pizza stone or pizza peel, shape the dough directly on a baking sheet (not preheated) and bake directly on that.
