Butternut Squash Breakfast Pizza
By Paula Deen
JUMP TO RECIPEFeatured 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.