Butternut Squash and Red Onion Mini Pizzas

mini pizzas on a cutting board
This content originally appeared on 

tasteforlife.com

Prep Time

40 minutes

Yield

Makes 4 6-inch pizzas (serves 4)

Ingredients

  • 1 1⁄2 cups cubed butternut squash (1⁄2-inch pieces)
  • 1 small red onion, sliced into thin strips
  • 1 Tbsp olive oil, plus additional for dough
  • Salt and freshly ground black pepper
  • 1 lb refrigerated pizza dough, room temperature
  • 8 oz fresh mozzarella cheese, cut into 1⁄2-inch cubes, or 1 cup shredded mozzarella cheese
  • 1⁄8 tsp crushed red pepper
  • 2 tsp chopped fresh thyme

Directions

  1. Preheat oven to 425°.
  2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
  3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
  4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
  5. Garnish each pizza with equal amounts of crushed red pepper and thyme.

Nutrition Info

584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★★★ Vitamin A, Calcium, ★★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), ★★ Iron, Zinc, ★ Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Magnesium