Enjoy this season’s best produce on a tomato-topped flatbread. Between sweet butternut squash, creamy pesto and crunchy pepitas, this dinner will leave you dreaming about opening a pizzeria.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Tomato Pizza Sauce
Parmesan Cheese, shredded(ContainsMilk/Lait)
Preheat the oven to 425°F (to roast the squash, onions and bake the pizza). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss the squash and onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Meanwhile, sprinkle the flour on your counter. Using a rolling pin, roll out the dough balls into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15-16 min. (If you’re making pizza for 4 people, use 2 baking sheets. Adjust your extra oven racks as close to the centre as possible to accommodate all the baking sheets.)
Meanwhile, cut the tomatoes into 1/4-inch round slices. When the dough is lightly golden, spread the tomato sauce over the crust.Top with the tomato slices and sprinkle with pepitas. Return to the oven and bake until the tomatoes soften slightly, 6-7 min.
When the squash and onions are roasted, scatter them all over the pizza. Dollop with the pesto and sprinkle with Parmesan.
Cut the pizza into slices and divide between plates.