Yield:
1 Pizza

Ingredients

1 Unit Rich's Logo 16” Proof & Bake Sheeted Pizza Dough, 20 Ct (#35086)
1 C Pumpkin Puree
1.25 tsp. Ground Nutmeg
2 C Gouda Cheese
1 C Butternut Squash, Cubed
1/2 C Pesto Sauce
1/2 C Fresh Sage Leaves
2 tbsp. Canola Oil
Salt & Pepper, To Taste

Directions

1
 To begin roasting the squash, preheat the oven to 400°F.
2
 In a small bowl, add the diced squash, and a pinch of oil, salt, and pepper.
3
 Roast in the oven for 15 minutes, flipping halfway through.
4
 Remove from oven. Let cool and set aside.
5
 Turn your oven up to 500°F.
6
 Add 1 inch of canola oil in a pan over medium-high heat.
7
 Cook the sage leaves until crisp, about 30 seconds, and transfer to a paper towel to drain. Season with salt and let cool. Set aside.
8
 In a mixing bowl, combine the pumpkin puree, nutmeg, salt, and pepper.
9
 Spread the mixture evenly over the Proof & Bake Sheeted Pizza Dough.
10
 Top with the gouda cheese.
11
 Drizzle the pesto sauce evenly across, then place butternut squash cubes around the pizza.
12
 Bake in the oven for 10-15 minutes, until golden brown.
13
 Remove pizza from oven and top with the crispy sage leaves. Serve.