Roasted Butternut Squash Pizza
This recipe was a hit at the Market at our catered events. Makes a great appetizer.
1 butternut squash, cut into ¾ inch dice roasted with chipotle seasoning. See tip below.
Arugula pesto – recipe follows
1 partially baked 12” pizza shell or enough dough to make a 12 ”shell
1 cup Feta cheese, crumbled
Arugula Pesto –
3 cups packed, tender arugula (washed and dried)
½ cup pecans
½ cup parmesan
3 garlic cloves
½ t salt and ½ t pepper
1/4 cup olive oil
1 Tablespoon fresh lemon juice
Combine all ingredients in a food processor and blend to a paste. The pesto will keep in the fridge for several days and also freezes beautifully. Makes a great dip or spread.
Pierce the pizza dough and prebake dough on a greased pan for 10 minutes at 375 degrees; but do not brown. Dough should be firm. Spread 8 Tablespoons of the arugula pesto on the pizza crust. Top with roasted squash cubes and sprinkle with feta cheese. Bake at 375-400 until the crust is golden and cheese is melted.