Butternut Squash and Goat Cheese Pizza

…with caramelized onions and fresh basil. Such a nuanced combination of sweet and savory flavors! Not that a “normal” veggie pizza ever gets boring, but this one is a pizza worth trying.

Note: this pizza serves about 4. You can easily double it if you’re cooking for a larger group, or want leftovers.


  • Pizza crust of your choice (storebought, or you favorite recipe. I used a 1/2 recipe of my No-Rise Whole Wheat Pizza Dough, below)
  • 1/2 butternut squash
  • 1 small onion, chopped
  • 1/2 cup crumbled goat or feta cheese
  • 1/2 cup fresh basil, chopped
  • 1 tsp oil
  • 1 tsp agave nectar or honey
  • a pinch of salt


Preheat oven to 350 F. First, roast the butternut squash. Or use your favorite way to cook a butternut squash. I cut it in half, scoop out the seeds, and pierce it all over with a knife. Then I put it a baking dish with 1/2 inch of water in the bottom (to prevent the skin from burning), brush the top with oil, and bake it for 35-45 minutes or until tender. When they are done, skin them and chop into bite-sized peices.

Meanwhile, caramelize the onions. Heat the oil in a saute pan over medium high heat and add the onions. Cook until they are soft, and then add the agave nectar and salt to help them caramelize. Turn the heat down a little and let them cook until brown and, well, caramel-ly looking.

Then roll out the pizza dough to to the desired thickness.

Bake it (just plain, with no toppings) until almost, but not quite, golden around the edges. Pull it out and sprinkle with the butternut squash, goat/feta cheese, and caramelized onions. Put back in the oven for 5-10 minutes, or until the cheese melts and the crust is perfect. But keep a hawk-eye on it, because the onions burn easily. When it’s done, pull it out and add the fresh basil.

Serve as is, or, if it’s a little dry to your taste, drizzle with a little olive oil or balsamic vinaigrette!

Here’s that No-Rise Whole Wheat Pizza Crust, as promised! Yep, it’s just that awesome. 10 minutes of hands-on time.


  • 2 cups whole wheat flour
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 (1/4 oz) package active dry yeast
  • 1 tbs olive oil
  • 1 tsp salt
  • 1tsp sugar
  • 1 cup very warm water


Mix dry ingredients (flour, salt, sugar, and yeast). Mix in oil and water. Knead until it is doughy and no longer dry. With a floured surface and floured rolling pin, roll into desired shape and thickness.


3 responses

  1. Pingback: White Bean, Artichoke, and Roasted Tomato Pizza | Becca's Green Kitchen

    • I’m so glad you like it! You know, sorry, but I really don’t have any idea about the calories. The topping is really light (especially if you go light on the cheese), so probably most of the calories will come from the crust. You could probably guess by figuring out the calories in the flour you use, and then take a guess based on how thick the crust, how big the slice, the amount of veggies and cheese on top, etc. Sorry I can’t give you a number! But I can assure you that the calories here are totally healthy. 🙂 Thanks so much for stopping by! Great to have you.

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