Roasted Butternut squash and Spinach Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 414.4
  • Total Fat: 16.4 g
  • Cholesterol: 9.4 mg
  • Sodium: 1,054.6 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.1 g

View full nutritional breakdown of Roasted Butternut squash and Spinach Pizza calories by ingredient
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Nice for a special occasion! Nice for a special occasion!
Number of Servings: 8


    1 Cup Warm Water
    2 1/4 tsp. (1 packet) active dry yeast
    2 1/4 cups all-purpose flour
    1 tsp. salt
    1/4 cup olive oil

    1/2 of a small butternut squash- dices and roasted till tender
    6-8 roasted garlic cloves
    1 pkg frozen spinach (thawed)
    1 can tomato paste
    1 can Italian style diced tomatoes (well drained)
    2 oz provolone cheese slices
    1 oz Monterey jack cheese (grated)
    1/2 oz grated Parmesan cheese
    3 TBS olive oil (divided)


For Crust:
Pour the warm water into a small bowl, sprinkle the yeast on top, stir and set aside.

In a large bowl combine 2 cups flour, the cornmeal and the salt.

When the yeast has bloomed, add the yeast mixture and the 1/4 Cup olive oil into the flour mixture. Mix until it just comes together.

Turn the dough out onto a lightly floured board , and gently kneed in as much of the remaining 1/4 cup of flour need to make a nice dough that is no longer sticky.

Continue kneading about 10-15 minutes until the dough has a nice soft elastic consistency.

Form the dough into a ball and place in a bowl that has been lightly coated with olive oil. Cover with plastic wrap and set in a warm spot to rise for about 1 hour and 10 minutes, or till about double in size.

Meanwhile toss the Butternut squash cubes and the peeled garlic cloves in 1-2 tbs of olive oil and roast on a cookie sheet in a 400 degree oven for about 15 minutes, or until the pieces are tender.

Thaw and drain the spinach, removing as much excess water as possible. ( I squeeze mine out by hand!)

When dough has risen, remove dough and transfer to a lightly floured board. Gently shape the dough into the desired pizza shape (The dough can be divided into smaller portions and frozen for later use)

Preheat oven to 400 degrees

Assemble pizza on a heated stone or on a pizza pan to make getting it into the oven easier!

Brush the crust with a bit of Olive oil, and place the provolone slices on the crust.

Combine the tomato paste and the drained tomatoes, and gently spread over the provolone slices.

Top the sauce with the spinach, butternut squash and garlic.

Sprinkle with Monterey Jack and Parmesan cheese.

Bake in a 400 degree oven (on a pizza stone, or a pizza pan)
about 15 minutes till crust is golden, cheese is melted and the veggies are warm.

Makes 8 servings (8 large slices)

Number of Servings: 8

Recipe submitted by SparkPeople user TLHAGEN.

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