Description
This sheet pan squash and goat cheese pizza is easy, delicious, and great for feeding a crowd.
Ingredients
Units
Scale
- 1/2 honeynut squash, thinly sliced (paper thin, or carefully and thinly sliced on a mandolin)
- 16 ounces pizza dough
- 4 ounces goat cheese (truffle flavor is optional)
- 2 cups mozzarella cheese
- 4 sprigs of thyme
- Balsamic glaze, drizzled at the end
- 4 cloves garlic, minced
- Extra virgin olive oil
Instructions
- Let the pizza dough come to room temperature. This can take anywhere from 30 minutes to 3 hours.
- Preheat the oven to 475 F or as hot as it will go.
- Prep the vegetables – mince the garlic, thinly slice the squash, and pick the thyme.
- Combine the minced garlic and a tablespoon of olive oil. Also toss the thinly sliced squash with olive oil, kosher salt, and black pepper.
- To a sheet tray, add 3 tablespoons of extra virgin olive oil. Form and stretch the pizza dough to the sheet tray. This can be an oval or rectangle.
- To the dough, spread the minced garlic mixture. Top with 2 cups of mozzarella cheese and several dollops of the goat cheese. Add the thinly sliced squash and thyme.
- Bake the pizza on the lowest rack for 10 minutes, or until the pizza is golden brown.
- Remove from the oven, drizzle with balsamic glaze, slice, and enjoy.
Equipment
Notes
It’s critical to let the pizza dough come to room temperature and begin to get bubbly. I’ll often cover the dough with a wet paper towel and place this in a warm oven (not too hot).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Easy gourmet
- Method: Oven
- Cuisine: American