Homemade pizza is one of my favorite weeknight dinner meals because the combination of toppings is literally ENDLESS. I love experimenting with new and fun flavors like this roasted leek & acorn squash pizza!
Let’s discuss this pizza’s ingredients:
- Pre-made pizza dough because ain’t nobody got time for making pizza dough from scratch on a weeknight…
- Whipped cream cheese for a base because tomato sauce was too heavy for this dish and I love how light and airy the whipped cream cheese is! Don’t have or can’t find this? Don’t worry, you can sub normal cream cheese or even plain greek yogurt.
- Roasted leeks and acorn squash… hearty and delicious and loaded with fiber! The leeks give off this yummy caramelized flavor that is to-die-for combined with the nutty, savory, yet sweet acorn squash vibes.
- Arugula! Because I wanted more greens and the peppery flavor is bomb.
- Blue cheese for a sour flavor to counterbalance the sweetness of the leeks and squash.
- Fresh rosemary, red pepper flakes, and honey to top it all off.
So how do you make this pizza? Well, that’s easy! Roast the leeks & squash, pre-bake the dough, top with toppings, bake again then BOOM. Delicious fun flavored weeknight pizza loaded with all the veggies that your whole family will love! Or hopefully at least try ha 🙂
Roasted leek & acorn squash pizza recipe:
roasted leek & acorn squash pizza
Ingredients
- ½ acorn squash halved, seeds removed, and sliced into half moons
- 2 leeks trimmed, rinsed, and sliced
- 2 tbsps olive oil
- 1/2 tsp garlic powder
- healthy pinch salt and pepper
- 1 (12-14oz) package pizza dough
- ¼ cup whipped cream cheese
- 1 cup arugula
- 4 oz crumbled blue cheese
- fresh rosemary leaves
- red pepper flakes
- drizzle of honey
Instructions
- Preheat the oven to 425F. Line two baking sheets with parchment paper.
- Combine acorn squash and leek slices on one of the prepared baking sheets. Drizzle olive oil over top of veggies then sprinkle with garlic powder, salt, and pepper. Toss to coat veggies in oil and spices then roast in the oven until squash are tender, about 30 minutes, tossing halfway through.
- Lay out pizza dough on the second prepared baking sheet. Using your finger tips, push the dough out to about a 9×13 rectangle. Bake in the oven until just barely golden, about 8-10 minutes.
- Remove pizza from the oven then top with whipped cream cheese leaving a 1-inch border cheese-less as crust. Sprinkle arugula over top of cream cheese then add the roasted acorn squash and leeks. Finally, sprinkle crumbled blue cheese, rosemary leaves, red pepper flakes, and maybe a drizzle of honey over top.
- Place pizza back in the oven then bake until cheese is fully melted and crust is golden, about 8-10 minutes, then slice and serve!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your roasted leek & acorn squash in action. Byyyeeee!
xx ab
p.s. more pizza recipes here!