It’s official, fall is here! For this Meatless Monday I wanted to do a fall inspired veggie pizza. One thing I love about having a blog is trying new things. This is the first time I’ve ever put squash on my pizza. I know it might sound strange but this savoury pizza is not only filling but delicious too! If you haven’t tried squash on your veggie pizza, now is the time!
One pizza crust – either homemade or I used Pamela’s Gluten-Free Pizza Crust
1 small butternut squash, peeled and sliced about 1/8 inch thick
1-2 Tbsp olive oil
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
1/4 cup red onion, sliced
Handful of spinach
45g feta cheese
S&P to taste
Prepare your crust according to package directions.
Preheat oven to 400F. Toss squash with a bit of olive oil, rosemary, thyme and S&P. Roast for about 30 minutes, flipping once. You will not need the entire squash for the pizza so you will have leftovers.Increase heat to 475F. Drizzle pizza crust with olive oil. Add squash, onions, spinach and cheese. Bake again for 5-10 minutes.Slice up and enjoy!**I did not include the nutritional info for this recipe as your pizza crust may vary.**