Mini Roasted Butternut Squash and Gorgonzola Pizzas
These Mini Roasted Butternut Squash and Gorgonzola Pizzas are super delicious, plus easy to make ... they're the perfect party appetizer!
Servings: 12mini pizzas
nonstick cooking spray
4cupscubed butternut squash
1tablespoonextra virgin olive oil
2teaspoonextra virgin olive oil
4large shallots,halved and thinly sliced
salt and pepper,to taste
4ouncescrumbled Gorgonzola cheese
12small 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; mix well.
Roast squash for 30 minutes or until browned, flipping every 10 minutes.
Remove from oven and set aside.
While squash is roasting, heat 2 teaspoons 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. Set aside.
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 to 3 inches in diameter.
Bakes rounds until golden on bottom, about 5 to 7 minutes.
Remove rounds from oven and flip over (the bottom side should face up).
Top each round with shallots, squash, and Gorgonzola (layered in that order).
Return pizzas to oven and bake until cheese is melted and bottoms are golden, another 5 to 7 minutes.
While pizzas are cooking, melt butter in a skillet over medium heat.
Add sage leaves to butter and cook until crisp, 1 to 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.