Half Baked Harvest · by Tieghan Gerard★ 4.8 (72)
Rosemary Roasted Butternut Squash Pizza
NUTRITION · PER SERVING55M COOK
CAL 35%·PRO 61%
CARBS 59G34% OF CAL
4G FIBER48G OTHER7G TOTAL SUGAR
FAT 38G49% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A seasonal pizza topped with roasted butternut squash, crispy bacon, melted cheese, and fresh basil. Autumn comfort on a crust.
mainamericanpizzapork🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound pizza dough
- 2 tablespoons extra virgin olive oil
- ½ medium butternut squash, seeded, skin removed, and sliced
- 1 1/2 tablespoons Rosemary Herb Seasoning Mix
- 1 teaspoon honey
- 1 pinch red pepper flakes ((optional))
- 1/3 cup basil pesto
- 3 slices crispy bacon, crumbled
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
At a glance
PER SERVING · TIME 55M
CAL 35%·PRO 61%
CARBS 59G34% OF CAL
4G FIBER48G OTHER7G TOTAL SUGAR
FAT 38G49% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1490mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 503mg
- Calcium
- 555mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.