Reviewed: Nov. 3, 2006

Stupendous--we didn't change any ingredient and it was hit with friends.

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chopping_broccoli

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Roslindale, Massachusetts, USA

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Reviewed: Oct. 31, 2006

Better with a thinner crust. I also would like it with more cheese than called for in the recipe - although it would be less healthy then.

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Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 23, 2006

Update: I actually use this as a base recipe and make it often. I should post another recipe, but here goes. I do not use squash. I saute garlic and onions. Spread some tomato paste on the two pizzas and top with the sauted garlic and onions (sometimes add romemary). I wait until they are almost done to sprinkle with parm. cheese. I have changed this, but I really like the pizza and it is better than store bought. Husband thought this was really good. I had a hard time making the pizza's, but with alot of kneading it worked out. I am not a big fan of butternut squash, I just added the onions to mine. Added fresh grated parmasan cheese.

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UrbanBeachBum

Home Town: Holden Beach, North Carolina, USA

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Reviewed: Oct. 22, 2006

I love this pizza, but the peeling of the squash was a major pain, so the second time I made it, I used the hint from LadyClotho and put the squash in boiling water for 4 minutes. It was way easier to peel. Thanks, LadyClotho for the tip. Also, it freezes well and heats up in the oven in no time. Great for a late night snack.

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MORRISON605

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Reviewed: Oct. 19, 2006

Delicious - this is a staple in our dinner rotation.

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jfburnsau

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Reviewed: Oct. 18, 2006

The taste and flavor of this pizza was awesome. I substituted red bell pepper for the onions. The only reason I'm only giving this recipe a 4 star rating is because of the hassle and work involved in skinning and slicing the butternut squash. I researched easier ways after spending over half an hour trying to peel and slice one, and found that if you boil the whole squash in a covered pot for about 4 minutes, so the skin is punctuable by a toothpick, but only the skin, it's easier to peel. I'm going to try it next time.

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LadyClotho

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Tustin, California, USA

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Reviewed: Oct. 10, 2006

My husband and I loved this pizza. I added some red peppers to the onion & squash mixture and the combination of flavors was delicious. I think it tasted even better the next day.

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KJOY

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Oct. 6, 2006

In a word - Amazing. Loaded with flavor. I carmelized red onions with a little bit of balsamic and sugar instead of baking them, and put it on top of the roast squash. Instead of parm (which I will still try), I used a light (!! - too much would overpower the delicate squash flavor - !!) sprinkling of cheddar and blue cheese. WOW, it kicked it up a notch. I made this with Trader Joe's whole wheat pizza crust which made 2 9in pizzas, and in the last few minutes of baking, I slid them off the tray and baked it right on the oven rack to get it nice and crispy. I also added some julienned bresaola - a cured italian meat, like procuitto, except made from beef and not pork. It added a nice bit of salt to the savory, and went great with the blue cheese. Awesome.

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Smarz325

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Reviewed: Jul. 11, 2006

Wonderful and light. Went great with the Eggplant and Tomato bake.

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Mija

Cooking Level: Intermediate

Home Town: Holliday, Texas, USA

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Reviewed: Jun. 17, 2006

Delicious! I cheated a little and used a loaf of frozen bread dough for the crusts. The kids liked it, too!

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Mama T

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Reviewed: May 19, 2006

Pretty good! I used a homeade dough that I had preveiously frozen and whole wheat. We dipped it in a marinara sauce and made for a nice dinner. We also doubled the cheese. Will make again! Thanks!

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Danielle Carnes

Cooking Level: Beginning

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 13, 2006

Excellent! Yum!

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EEMERSON

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Reviewed: Dec. 31, 2005

This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelise beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinegarette

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POOKYANDJO

Cooking Level: Expert

Living In: Frankston, Victoria, Australia

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Reviewed: Dec. 29, 2005

I've had very similar to this before and it was great! The way I've had it also includes using regular pizza sauce, topping with the onions and squash as described and then putting dollops of goat cheese instead of the listed cheese(s) and then topping with some shredded mozzerella.

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G AND T

Cooking Level: Expert

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Reviewed: Dec. 29, 2005

wow - what a unique and tasty pizza! i used trader joe's cornmeal pizza dough and added a little garlic salt and a dash of cayenne to the squash prior to roasting. also, i topped the pizzas with the cheese during the last 10 minutes of baking. my husband dislikes squash and loved these! thanks! (the squash is a bit of a beast to cut before roasting...any suggestions?)

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chanelle#5

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Aug. 23, 2005

My husband and I loved it. I made it on whole wheat crust I made with my bread machine. This is a keeper!

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KENAI18

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Reviewed: Apr. 6, 2005

This is really good and a healthy alternative to traditional pizza. I used half the dough for the amount of toppings and increased the cheese, using a combination of asaigo and mozzerella. Yum, also good heated up for my lunch.

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