Butternut Squash and Arugula Pizza Recipe | Valerie Bertinelli

Name: Butternut Squash and Arugula Pizza Recipe | Valerie Bertinelli
Ingredients: 2 cups bread flour or all-purpose flour, plus more for dusting; 1 tablespoon fresh rosemary leaves; 1 1/2 teaspoons active dry yeast; 1/2 teaspoon sugar; Kosher salt; 1 tablespoon extra-virgin olive oil, plus more for the bowl; Cornmeal, for dusting, optional; One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices; 2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil; freshly ground black pepper; 2 tablespoons torn fresh sage leaves; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon crushed red pepper flakes; 1 large garlic clove, smashed; 2 cups shredded mozzarella; 4 ounces goat cheese, coarsely crumbled; 3 cups baby arugula; Zest of 1 lemon plus juice of 1/2 lemon

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Make this Butternut Squash and Arugula Pizza recipe at home for a meal that is easy, loaded with flavor, and totally satisfying. Try the recipe tonight.

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Ingredients

2 cups bread flour or all-purpose flour, plus more for dusting
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for the bowl
Cornmeal, for dusting, optional
One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
freshly ground black pepper
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 large garlic clove, smashed
2 cups shredded mozzarella
4 ounces goat cheese, coarsely crumbled
3 cups baby arugula
Zest of 1 lemon plus juice of 1/2 lemon