Gourmet homemade pizza made with roasted butternut ribbons, homemade arugula-pepita pesto, goat cheese and a whole grain crust. You can make the pesto and the dough in your food processor, so this pizza is pretty easy to whip up! Recipe yields two pizzas.
Recipe inspired by Food and Wine’s focaccia with butternut squash and adapted from my arugula-almond pesto pizza with summer squash.
Preparation tips: This recipe is designed for immediate consumption! The dough is best baked immediately after making, and the pesto will oxidize over time.
Change it up: Feel free to trade other greens (like kale) for the arugula or nuts for the pepitas. Top the pizza with whatever’s in season!
Make it quick: You can certainly buy pre-made pizza dough or pre-cooked flatbread instead of making your own dough. Just adjust toppings and baking time as necessary.
Recipe from Cookie and Kate: https://cookieandkate.com/butternut-ribbon-goat-cheese-pizza-with-arugula-pepita-pesto/