Pumpkin pizza is all grown up with this roasted butternut squash and pesto version. Fontina cheese gives this vegetable dominant pie an indulgent quality. Get ready to taste the flavors of fall on a pizza!
Makes 2 9x13” pan pizzas
First, roast the butternut squash.
Heat the oven to 400°F. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds in the center.
Oil the cut side of the squash with Colavita olive oil and season with salt, pepper, and a pinch of hot pepper flakes.
Roast in the oven until the squash can easily be pierced with a knife, about 30 minutes. Remove from the oven and allow to cool slightly. Once cooled, cut into ¼” slices and set aside.
Increase the heat of the oven to 500°F.
Oil a quarter sheet pan (9x13”) with Colavita olive oil and stretch out one of the pizza doughs in it.
Sprinkle the dough with half the Fontina cheese.
Place squash slices on top of the cheese.
Spoon dollops of Colavita Pesto Sauce in between the slices of squash.
Place pecans symmetrically on top of the pizza.
Season with salt and pepper and sprinkle with grated parmesan cheese.
Drizzle about 1 tbsp of Colavita olive oil on top of the pizza.
Bake in the oven for 10-12 minutes, until the crust is nicely browned (repeat with the other pizza dough if desired).
Garnish with fresh basil and serve.