This gourmet pizza is ideal for fall. Our triple ale onion spread is slathered on as a base and topped with roasted butternut squash, creamy goats cheese and crispy sage.
Refrigerated roll out pizza dough or make your own homemade dough
1 Butternut Squash
Goats Cheese (I used Vermont Creamery)
Fresh Sage Leaves (approx 8)
Whole shelled walnuts
1 Jar Wozz! Triple Ale Onion Savory Spread
Preheat oven to 425 degrees. Peel and cube squash into approx 1 inch cubes. Toss with a good drizzle of olive oil and a good dash of salt and pepper. On a baking sheet, roast for 25 minutes. Turning once if desired halfway through cooking time. Once done remove from oven and set aside.
In a small pan on stove top over medium heat quickly toast your walnuts. (Careful not to burn)
On a lined baking sheet (I used parchment paper), roll out your dough. Spread a thin layer of Wozz! Triple Ale Onion Spread as a base.
Add your butternut squash, goats cheese and walnuts.
Bake for approx 15 minutes on 425 degrees (or until crust is nice and golden).
As pizza is cooking, prepare your sage leaves. In a small pan on stove top, on medium heat, heat up approx 3-4 Tbs Olive Oil (you want to have about 1/4 inch layer of oil in bottom of pan). Once oil is hot, add sage leaves and cook for approx 15 seconds until a little crispy, remove and place on paper towel. (careful, they cook quickly, if cooked too long they will turn brown)
Once pizza if finished, remove from oven, top with crispy sage leaves and serve.