Recipe: Autumn Pizza

By Alix Simnock,

Pizza is an Italian classic, and ADD is ready to unveil a new spin. I was recently introduced to the term “white pizza.” Despite my initial hesitance toward a pie without the traditional marinara sauce, this is a wonderful alternative, inspired by a discovery at Katie’s Pizzeria in St. Louis and perfect for the fall taste palate: A Butternut Squash Pizza.


Pre-Packaged and Refrigerated Pizza Dough
1 Teaspoon Garlic
A Pinch of Salt and Pepper
3 Tablespoon Olive Oil
½ Cup Goat’s Cheese
½ Medium Butternut Squash
1 Medium Sized Onion
1 Tablespoon Cornmeal


Pre-heat oven to 400° F. Cut the squash and onions into small slices. Spread them out evenly on a baking tray, drizzle with olive oil, and season with salt and paper. Roast for 20 minutes or until tender. Increase oven temperature to 450° F. Roll out the pre-packaged dough (because who really has time to make fresh pizza dough from scratch?) to a thickness of about ¼ inch. Sprinkle cornmeal on a baking tray and place dough on top. Distribute the squash and onions over the top of the pizza, shower generous amounts of goat cheese, and add garlic, if desired. Bake until golden and then serve while watching the leaves change color outside your window.
J.P. Hoornstra
I write about the Los Angeles Dodgers for the Southern California News Group and destination travel for various media outlets, including the New York Daily News.

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