Butternut Squash and Arugula Pizza Recipe

Butternut Squash and Arugula Pizza A delightful fall-inspired pie blending sweet roasted squash, peppery arugula, and creamy cheeses on herb-infused dough. Perfect for impressing guests with its vibrant flavors and gorgeous presentation!

• Difficulty Level: Intermediate
• Servings: 4 to 6 (one 14-inch pizza)
• Nutritional Information (per serving): Calories 487, Total Fat 23 g, Saturated Fat 9 g, Carbohydrates 53 g, Dietary Fiber 6 g, Sugar 4 g, Protein 20 g, Cholesterol 38 mg, Sodium 655 mg
• Total Time: 2 hours 40 minutes (including dough rising)
• Active Prep Time: 45 minutes

Dough Ingredients:

• 2 cups bread flour or all-purpose flour, plus additional for dusting
• 1 tablespoon fresh rosemary leaves
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• Kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for greasing the bowl
• Cornmeal for dusting (optional)

Topping Ingredients:

• One 2-pound butternut squash, peeled, halved, seeded, and cut into 1/4-inch slices
• 2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons torn fresh sage leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1 large garlic clove, smashed
• 2 cups shredded mozzarella cheese
• 4 ounces goat cheese, crumbled roughly
• 3 cups baby arugula
• Zest of 1 lemon and juice from 1/2 lemon

Special Equipment:

A 14-inch pizza pan

Instructions:

1. Make the dough: Dive into this aromatic base! In a food processor, pulse together the flour, rosemary, yeast, sugar, and 1 teaspoon salt. Add 3/4 cup warm water and olive oil; process until a smooth ball forms. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 1/2 hours. Your kitchen will smell amazing already.
2. Prepare toppings: Preheat oven to 400F. Toss squash slices with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Roast until fork-tender, about 10 minutes golden edges make it irresistible.
3. Infuse magic: In a small saucepan over medium-low, gently warm 2 tablespoons olive oil with sage, rosemary, red pepper flakes, and smashed garlic for 1-2 minutes. Strain if desired for pure flavor.
4. Prep pan: Sprinkle with cornmeal or flour.
5. Shape and assemble: On a floured surface, stretch dough into a 14-inch circle and place on pan. Brush with infused oil, layer with mozzarella, then roasted squash (leave 1-inch border). Bake 14-18 minutes until crust is golden and bubbly. Scatter goat cheese on top for creamy pops.
6. Finish fresh: Toss arugula with 2 teaspoons olive oil, lemon zest, juice, pinch of salt, and pepper. Pile on hot pizza right before slicing the warmth wilts it just right. Slice, serve, and watch it disappear!