Perfect for a party or just a weeknight, these Mini Roasted Butternut Squash and Gorgonzola Pizzas are irresistible!
Pizza is one of those foods I could eat every night … with leftovers for breakfast, of course.
I’ve been eating a ton of butternut squash lately, and I love to pair it with Gorgonzola cheese. The sweet squash just works so well with the salty, creamy Gorgonzola. So, obviously, I had to combine the two on a pizza.
My Mini Roasted Butternut Squash and Gorgonzola Pizzas turned out even more delicious than I imagined, so I had to share them with you!
This recipe does take a few steps, but each step is very easy. You’ll start by roasting the butternut squash and caramelizing the shallots. I love shallots, and you will, too. They’re kind of a cross between onions and garlic.
The roasted butternut squash and caramelized shallots are piled on top mini pizza crusts and topped off with crumbled Gorgonzola cheese. Finally, the pizzas are finished with crispy fried sage. If you’ve never had sage this way before, you are in for a treat! It’s so good.
- nonstick cooking spray
- 4 cups cubed butternut squash
- 1 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. olive oil
- 4 large shallots, halved and thinly sliced
- salt and pepper, to taste
- 1 lb. pizza dough
- 4 oz. crumbled Gorgonzola cheese
- 1 tbsp. butter
- 12 small sage leaves
- Preheat oven to 425 degrees.
- Coat a large baking sheet with nonstick spray.
- Place butternut squash on baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss squash to coat evenly with oil, salt, and pepper.
- Roast squash for 30 minutes or until browned, flipping every 10 minutes.
- Remove from oven and set aside.
- While squash is roasting, heat 2 tsp. olive oil in a medium skillet over medium heat.
- Add shallots and cook, stirring occasionally, until caramelized and deep brown.
- Season to taste with salt and pepper.
- Spray a large baking sheet lightly with nonstick spray.
- Divide dough into 12 equal pieces and place on baking sheet.
- Press each piece of dough into a round about 2 - 3 inches in diameter.
- Bakes rounds until golden on bottom, about 5 - 7 minutes.
- Remove rounds from oven and flip over (the bottom side should face up).
- Top each round with equal proportions of shallots, squash, and Gorgonzola (layered in that order).
- Return pizzas to oven and bake until cheese is melted and bottoms are golden, another 5 - 7 minutes.
- While pizzas are cooking, melt butter in a skillet over medium heat.
- Add sage leaves to butter and cook until crisp, 1 - 2 minutes.
- Remove leaves from pan and place on a paper towel lined plate.
- Sprinkle sage lightly with salt.
- When pizzas are ready, remove from oven and top with sage leaves.
- Serve immediately. Enjoy!
For one large pizza, spread dough on a large baking sheet or pizza pan. Top with shallots, squash, and Gorgonzola. Bake for 15 - 20 minutes or until crust is browned. Top pizza with crispy sage and serve.
P.S. If you like this recipe, don’t miss my Roasted Butternut Squash and Gorgonzola Salad recipe!