' Butternut Squash Pizza - Vino Mas

Butternut Squash Pizza

For the Butternut Squash Sauce:
  • 1 - 10oz frozen bag of  Green Giant Riced Veggi Butternut Squash
  • ½ tsp Salt
  • ½  tsp pepper
  • ½ tsp smoked paprika
  • 1 tsp minced chipotle peppers
  • 4 Tbsp Olive Oil
  • 1 tsp minced garlic
  • 2 Tbsp Water

For the Veggie Pizza Topping:
  • ¼ yellow squash sliced thin
  • ¼ zucchini sliced thin
  • 10 baby Bella mushrooms sliced thin
  • ½ onion sliced thin
  • 1 red pepper sliced thin
  • Salt and pepper to taste
  • ½ tsp smoked paprika
  • 1/8 tsp ground coriander

For the Pizza topping:
  • 1 Original Thin Boboli Pizza Crust   
  • ½ cup Gruyere cheese 
  • ½ cup Mozzarella – I used mozzarella balls
  • Olive Oil for brushing Boboli Crust
  • Fresh sage (optional)

  1. Preheat Oven to 425 degrees OR Preheat Grill to med high.
  2. Place ALL ingredients for Butternut Sauce in food processor, blend until creamy.  If mixture is to thick, add a little more water until you get the consistency you want. 
  3. Sauté ALL veggies for Pizza topping until veggies are softened.  Add salt and pepper, smoked paprika and ground coriander, stir in and let cook for an additional minute.
  4. Brush Boboli crust on both sides with Olive Oil.  Top with Butternut squash sauce.  Top sauce with sautéed veggies.  Top veggies with Gruyere and mozzarella cheeses.  Sprinkle with Sage. 
  5. Cook in oven or on grill until pizza is crispy and cheese is melted.  If using the grill, watch the pizza closely, it will cook very quickly over an open flame.   Sprinkle with additional fresh sage, slice and serve. 

Paired with The Game Reserve Cabernet

Original Recipe by Deanna

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