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Butternut Squash Breakfast Pizza

By Paula Deen

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Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 30 minutes

Cook time: 18-27 minutes

Servings: Makes 1 (12-inch) pizza

Ingredients

  • 1½ cups ½-inch-diced peeled butternut squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Kosher salt, divided
  • 2 sprigs fresh thyme
  • all-purpose flour, for dusting
  • 1 (16-ounce) bag deli pizza dough
  • 1½ cups shredded low-moisture mozzarella cheese
  • ¼ cup thinly sliced red onion
  • 1 cup crumbled cooked pork sausage
  • 4 medium eggs
  • crushed red pepper, for garnish

Directions

Preheat oven to 375°. Line a large rimmed baking sheet with foil.

In a medium bowl, combine squash, 1 tablespoon oil, ¾ teaspoon salt, and thyme. Arrange in a single layer on prepared pan.

Bake until lightly browned and tender, about 20 minutes. Discard thyme. Remove squash and foil; set aside. Let pan cool.

Increase oven temperature to 425°F. Lightly spray same pan with cooking spray.

On a lightly floured surface, roll dough into a 12-inch circle. Transfer to prepared pan. Brush with remaining 1 tablespoon oil. Sprinkle cheese on top in an even layer, leaving a ½-inch border around edges. Arrange onion, sausage, and squash on top.

Bake until crust is lightly golden brown and cheese is melted, 10 to 15 minutes. Using a spoon or small measuring cup, carefully press to create 4 indentations in top of pizza. Crack 1 egg into each indentation, and sprinkle evenly with remaining ¼ teaspoon salt. Bake until egg whites are set and yolks are cooked to desired degree of doneness, 8 to 12 minutes more. Garnish with red pepper, if desired.