Fall Harvest Pizza with Butternut Squash Crust

1 Reviews

SERVINGS

8

PREP TIME

1 hr 30 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

YES

Made with a cheesy butternut squash and potato crust, this pizza is topped with our favorite fall flavors, including roasted vegetables and savory sausage.

This recipe is made with a Jones All Natural Roll Sausage.

ingredients
1 pint cherry tomatoes, halved
Vegetable oil
Salt and pepper to taste
1 red bell pepper
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Roll
2 onions, julienned
2 cups Yukon gold potatoes, grated
3 cups butternut squash, grated
1 cup sharp cheddar cheese, shredded, divided
6 eggs, divided
16 ounces sherry vinegar
1/2 cup sugar
3 sage leaves
2 ounces blue cheese
DIRECTIONS
Preheat the oven to 350°F.

Toss cherry tomatoes in oil, salt and pepper and roast on sheet pan at 350°F for 10 minutes, set aside. Lightly oil skin of red bell pepper and place in oven on sheet pan. Roast, turning periodically, until soft and the skin is blackened so it can be easily removed. Peel and deseed, cut into thin strips and set aside.

In sauté pan heat small amount of oil and brown sausage, breaking into bite-sized pieces until fully cooked; remove from pan and set aside. In same pan cook onions over medium heat until caramelized, remove pan from heat.

Increase oven temp to 400°F.

Peel and grate potatoes and squash, press grated vegetables between paper towels to remove all moisture. Mix potatoes, squash, 1/2 cup cheddar cheese and 1 egg together until evenly combined. Season to taste with salt and pepper.

Lightly oil sheet pan. Using spatula press crust mixture into pan making a smooth even layer. Brush crust lightly with oil and bake 40 minutes or until golden brown.

While crust is baking, in small sauce pan over medium heat, whisk sugar into sherry vinegar until full dissolved. Add sage leaves and allow to simmer, stirring occasionally until thickened. Once a syrup consistency is reached, remove from heat and remove sage leaves.

To assemble pizza, sprinkle remaining cheddar cheese and crumbled blue cheese evenly over baked crust, repeat with roasted red pepper, caramelized onion, sausage and cherry tomatoes. One at a time, crack remaining eggs into small bowl, being careful not to break the yolk, and gently slide egg on top of pizza. Once all eggs have been placed carefully slide pizza back into oven and bake until eggs have reached desired doneness.

To serve, drizzle pizza evenly with sherry syrup, slice and serve.

Ratings & Reviews

5/5

write a review
  • 01/20/2021

This was a fantastic dish! Definitely an elegant refinement to a classic breakfast "pizza"... well done!!

Ingredients

1 pint cherry tomatoes, halved
Vegetable oil
Salt and pepper to taste
1 red bell pepper
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Roll
2 onions, julienned
2 cups Yukon gold potatoes, grated
3 cups butternut squash, grated
1 cup sharp cheddar cheese, shredded, divided
6 eggs, divided
16 ounces sherry vinegar
1/2 cup sugar
3 sage leaves
2 ounces blue cheese

Directions

Preheat the oven to 350°F.

Toss cherry tomatoes in oil, salt and pepper and roast on sheet pan at 350°F for 10 minutes, set aside. Lightly oil skin of red bell pepper and place in oven on sheet pan. Roast, turning periodically, until soft and the skin is blackened so it can be easily removed. Peel and deseed, cut into thin strips and set aside.

In sauté pan heat small amount of oil and brown sausage, breaking into bite-sized pieces until fully cooked; remove from pan and set aside. In same pan cook onions over medium heat until caramelized, remove pan from heat.

Increase oven temp to 400°F.

Peel and grate potatoes and squash, press grated vegetables between paper towels to remove all moisture. Mix potatoes, squash, 1/2 cup cheddar cheese and 1 egg together until evenly combined. Season to taste with salt and pepper.

Lightly oil sheet pan. Using spatula press crust mixture into pan making a smooth even layer. Brush crust lightly with oil and bake 40 minutes or until golden brown.

While crust is baking, in small sauce pan over medium heat, whisk sugar into sherry vinegar until full dissolved. Add sage leaves and allow to simmer, stirring occasionally until thickened. Once a syrup consistency is reached, remove from heat and remove sage leaves.

To assemble pizza, sprinkle remaining cheddar cheese and crumbled blue cheese evenly over baked crust, repeat with roasted red pepper, caramelized onion, sausage and cherry tomatoes. One at a time, crack remaining eggs into small bowl, being careful not to break the yolk, and gently slide egg on top of pizza. Once all eggs have been placed carefully slide pizza back into oven and bake until eggs have reached desired doneness.

To serve, drizzle pizza evenly with sherry syrup, slice and serve.