Butternut Squash Pizza with Gruyere and Arugula


1 recipe Best Pizza Dough

24 oz peeled and cubed butternut squash (from about one 3lb squash), roasted at 400 degrees for 30 minutes or until very tender.

6 oz freshly grated Gruyere cheese

sea salt

red pepper flakes

1 bunch arugula


Prepare dough according to recipe directions.

Preheat oven to 450 degrees.

Take half of the butternut squash cubes and puree them in either a food processor or high speed blender until smooth.

Roll dough out into a large circular or rectangular shape (I always go the rectangular route!). Top dough with pureed squash, then sprinkle on cheese. Top with the remaining butternut squash cubes, a sprinkle of sea salt and a sprinkle of red pepper flakes.

Bake pizza for 15 minutes until bubbly and crust is done. Immediately top with arugula and another sprinkle of sea salt. Let cool before slicing.


30 minutes (not including time to make and prepare dough)