We started a family tradition a few years ago of making homemade pizza every Friday night. We look forward to it all week long and talk about what toppings we should throw on each time…and I’m kind of in love with our Pizza Fridays. They give me the warm fuzzy feelings and how could I not be on board with cheesy, pizza goodness?
Thankfully, Baby D seems to love pizza as much as his parents. We used to just cut a slice into a few smaller pieces for him to enjoy in his highchair while we devoured the rest of the pie, but the last few weeks he’s become super picky. He will now only eat the pizza if he gets to take a bite off a grown-up sized slice after mommy or daddy has taken a bite. Silly kid. Anyway…it’s adorable and I can’t wait for the day that he can help make our Friday pizza.
Last Friday we improvised with what we had on hand and came up with this ah-mazing roasted butternut squash and spinach pizza creation. As a rule, I don’t ever take the time to set up the equipment for a real food photo shoot on our pizza nights. I want to enjoy the time with family and eat our pizza while it’s fresh out of the oven with cheese that is still bubbling. Mmm… I have, however, decided to try to start posting our Friday pizza creations on Instagram. After posting the pic above last week, I had so many people reach out asking for the recipe that I decided to share it here.
Full disclosure: We were pressed for time and used a store-bought pizza dough. Don’t judge us.
- pizza dough (store-bought or your favorite recipe)
- olive oil
- garlic salt
- alfredo sauce (homemade or from a jar)
- shredded mozzarella
- ricotta cheese
- butternut squash, cubed
- fresh spinach
- To prepare butternut squash: Peel and cut butternut into cubes. Toss with olive oil, salt and pepper. Place butternut in a baking dish, cover with tin foil and roast in a 375 degree oven for 40 minutes, stirring ever 10 minutes.
- Preheat oven to 450 degrees.
- Spray baking sheet with nonstick cooking spray. Roll out pizza dough and lay on prepared baking sheet.
- Brush dough with olive oil.
- Lightly sprinkle dough with garlic salt, oregano, and basil. Tip: I like to sprinkle a little extra garlic salt on the crust.
- Spread a couple of spoonfuls of alfredo sauce on dough to make a thin sauce layer.
- Top sauce with shredded mozzarella cheese, fresh spinach (stems removed), and roasted butternut squash.
- Dollop ricotta cheese on tip and bake 10-14 minutes, or until cheese is melted and crust is golden.
Moore Cookin’ Original