Original Oven Roasted
Butternut Squash and Almond Grilled Pizza
A grilled pizza crust is fun to make and adds a nice flavor to the pizza. Or bake in the oven and pre-bake the dough for a crisper crust.
  • 3−4 tablespoons olive oil
  • 1 pound peeled and cubed butternut squash*
  • 4 garlic cloves, peeled, sliced in half
  • 2 tablespoons butter
  • 2 large leeks, rinsed well, thinly sliced
  • 1 pound refrigerated pizza dough, at room temperature
  • 1/2 cup Original Oven Roasted Wonderful Almond Accents
  • 6 ounces goat cheese
  • 2/3 cup thinly sliced fennel
  • Kosher salt
  • Black pepper
Preheat oven to 375°F. Place squash and garlic on a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil and 1 tablespoon water. Close foil to make a packet. Place on a baking sheet and bake 30 minutes or until squash is very tender. Transfer squash and garlic to a bowl and mash with a fork. Set aside.
Melt butter in a skillet over medium heat. Add leeks; cook over medium-low heat stirring often until leeks are very soft, about 10 minutes.
Preheat a covered grill to high (or oven to 450°F).
Lightly oil hands with olive oil. Divide pizza dough into two pieces and place on two baking sheets. Stretch and pat into 10−12-inch shapes, adding additional oil as needed to generously oil dough. Place dough on clean grill grates; bake 3−5 minutes until well grill-marked and puffy. Remove to baking sheet, placing grilled side up. (Alternatively, bake in 450°F oven or pizza stone until bottom side is browned.)
Spread half the butternut squash on grilled side of each pizza dough. Scatter each with half the Wonderful Almond Accents, cooked leeks, crumbled goat cheese and fennel. Sprinkle with salt and pepper.
Return to grill. Grill covered on medium heat about 6 minutes or until cheese is melted and dough is grill-marked and crisp. (Or, bake in 450°F oven until goat cheese is melted and crust is crisp, about 10 minutes.)
*To use whole squash: Cut one 1-1/2 pound squash in half and scoop out seeds. Brush cut sides with olive oil and place cut side up on a baking sheet. Place garlic cloves on a piece of aluminum foil and drizzle with oil; close foil to make a packet and place on baking sheet. Bake squash and garlic about one hour or until soft. Scoop squash from skin and mash with roasted garlic.
Quick Tip
Use a ready-baked pizza instead of making your own. Omit grilling or baking before adding toppings. Bake with toppings as directed above.

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