When restaurants happen to also serve pizza, they often deliver under-serviced pies. But when Chef Dakota Weiss of the The Backyard at the W (you may remember her from...) started experimenting with an assortment of sauces and sides on her pizza, a star was born. The Roasted Squash Pizza starts with a robust brown butter and puréed butternut sauce, originally created to grace an autumn duck dish. Chili-strewn kale and roasted cubes of butternut squash are scattered across a latticework of melted Gruyère. Finished with the tart crunch of chili lime-roasted pepitas, this seasonal pizza offers the sweetness and warmth we all seek stumbling forward into these winter months.
What You'll Need
- 1 Portion of Dough
- Roasted Butternut Squash Spread (similar to this recipe)
- Spicy Kale (similar to this recipe)
- Toasted Pepita Seeds (similar to this recipe with lime
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