This vegetarian variety of pizza includes real apples, butternut squash puree, and onions—making it a cornucopia of fall flavors!
- 1 small butternut squash (about 2 cups), peeled and cubed
- ½ medium red onion, sliced
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of pepper
- 12-ounce pizza dough ball
- 1½ cups Colby-Monterey jack cheese, shredded
- ⅓ cup blue cheese, crumbled
- ½ medium apple, thinly sliced
- Preheat oven to 400°F.
- Combine butternut squash, onions, 1 tablespoon of oil, salt, and pepper on a baking sheet, and spread out mixture evenly. Bake for 18-20 minutes or until squash is soft, stirring once halfway through. Remove from oven.
- Increase heat to 450°F. Roll out pizza dough into a 12-inch circle, about ½ inch thick, on lightly floured parchment paper. Brush crust with remaining oil. Spread butternut squash mixture to within 1 inch of the edge. Top with cheeses and apple slices.
- Transfer pizza with parchment onto pizza stone or baking sheet; bake for 18-20 minutes or until crust is golden brown and cheese is bubbling. Remove pizza from oven, and place on a cutting board. Cool slightly before cutting.
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