Butternut Squash and Red Onion Mini Pizzas

mini pizzas on a cutting board
Prep Time: 
40 minutes
Number of Servings: 
4 6-inch pizzas


  • 1 12 cups cubed butternut squash (12-inch pieces)
  • 1 small red onion, sliced into thin strips
  • 1 Tbsp olive oil, plus additional for dough
  • Salt and freshly ground black pepper
  • 1 lb refrigerated pizza dough, room temperature
  • 8 oz fresh mozzarella cheese, cut into 12-inch cubes, or 1 cup shredded mozzarella cheese
  • 18 tsp crushed red pepper
  • 2 tsp chopped fresh thyme


  1. Preheat oven to 425°.
  2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
  3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
  4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
  5. Garnish each pizza with equal amounts of crushed red pepper and thyme.
Nutrition Info: 
1 pizza: 584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★★★ Vitamin A, Calcium, ★★★ Vitamin B2 (riboflavin), B3 (niacin), ★★ Iron, Zinc, Vitamin B6, B12, C, E, Magnesium  


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.