Is it weird that I don’t care for pepperoni pizza. In fact if I ever have some I usually hand off my pepperonis to any takers around me. Not sure why this is — maybe I will blame it on my childhood years when I went through a VERY PLAIN STAGE of eating. Everything was dry to me even my hamburgers, sandwiches, pizza and the list could go on and on. Luckily for you and me my taste buds have changed. I think that picky stage only lasted a year or two.
Fast forward two decades. Plain stage of eating has ended drastically!
I love to try all types of pizzas. Thin, thick, pan, hand tossed and stuffed pizzas. There are so many different topping combos I don’t even know where I could start.
A couple of weeks ago we went to a friends house for a pizza making party. After a couple glasses of wine (or bottle) and a few slices of pizza Shaun and I went home and the only thing I could think of was the butternut squash pizza we had. I knew that I had to make it and soon.
For the pizza crust I went to my local grocery store (HEB) and asked them if I could just get pizza dough. All they could give me was a plain crust that was already rolled out with nothing on it. PERFECT!!!! It turned out delicious and Shaun and I had leftovers for the next day.
Butternut Squash Pizza
Yield: 12 slices
1 lg. pizza dough
5 Tbsp garlic pesto
1 cup cooked butternut squash, diced
4 oz. pancetta, cooked and chopped
3 oz. goat cheese, crumbled
Preheat oven to 500 degrees.
Place pizza stone at the bottom of the oven if its a gas oven and on the bottom rack if its electric. Roll out the dough or stretch until it forms a round shape.
Make sure that you do not over work the dough.
Spread the pesto all over the top of the dough.
Then sprinkle the butternut squash and pancetta so that it covers the dough evenly.
Then top it off with goat cheese.
Cook for 6-8 minutes.
Time may vary depending on the top of oven.