Mini Roasted Butternut Squash and Gorgonzola Pizzas

Why You’ll Love This Recipe

• The sweetness of roasted squash complements the sharp, creamy bite of gorgonzola beautifully.
• Mini pizzas are easy to serve and perfect for entertaining or sharing.
• You can prep many components ahead (roast squash, mix cheeses) and assemble quickly before baking.
• It’s a fun twist on seasonal produce, combining comforting flavors in a handheld format.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Pizzas

• Butternut squash (peeled, seeded, cut into small cubes)
• Olive oil
• Salt and black pepper
• Fresh or dried thyme (or rosemary)
• Mini pizza crusts, small flatbreads, or small rounds of pizza dough
• Gorgonzola cheese (crumbled)
• Mozzarella or fontina (optional, for melting)
• Red onion (thinly sliced, optional)
• Fresh sage leaves or fresh herbs (for garnish)
• Honey or balsamic glaze (optional, for drizzling)

Directions

1. Preheat oven:
   Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment or lightly grease.
2. Roast the butternut squash:
   Toss the squash cubes with olive oil, salt, pepper, and thyme (or chosen herbs). Spread in a single layer on the baking sheet. Roast for about 20–25 minutes, or until tender, golden at edges, and lightly caramelized. Let cool slightly.
3. Prepare mini crusts:
   If using dough rounds or small pizza crusts, roll or stretch to your desired mini size. Transfer to parchment-lined baking sheets. If using store-bought small flatbreads, you can use them as is.
4. Assemble the pizzas:
   Distribute roasted squash evenly across the mini crusts. Add thin slices of red onion if using. Sprinkle crumbled gorgonzola over the top. If you like extra melt, add a small amount of mozzarella or fontina alongside.
5. Bake:
   Bake the assembled mini pizzas for 8–12 minutes (depending on crust thickness), until the crust is crispy and cheese is bubbly.
6. Garnish and finish:
   Remove pizzas from oven. Top with fresh sage leaves or herbs. If desired, drizzle a little honey or balsamic glaze to contrast the savory flavors.
7. Serve:
   Serve warm as appetizers or light mains.

Servings and timing

Makes about 6–8 mini pizzas (depending on size and number).
Total time: ~40 minutes (10 minutes prep + 25 minutes roasting + 8–12 minutes baking and finishing)

Storage/Reheating

• Storage: Store leftover mini pizzas in an airtight container in the refrigerator for up to 2 days. Cover loosely with parchment to avoid soggy crusts.
• Reheating: Reheat in a 375 °F (190 °C) oven or toaster oven for 5–7 minutes to crisp the crust and warm through. Avoid microwaving, which may soften the crust.

FAQs

What size should “mini” pizzas be?

They can range from 4–6 inches (10–15 cm) in diameter, or use small flatbread/naan halves. Choose a size that fits your serving plan.

Can I use a different cheese instead of gorgonzola?

Yes. You could substitute blue cheese, goat cheese, or a milder soft cheese. For more melt, blend with mozzarella.

Can I prepare the squash ahead?

Absolutely. Roast the squash a day ahead and refrigerate. Assemble and bake the pizzas just before serving.

Is this recipe vegetarian?

Yes — as written it’s suitable for lacto‑vegetarian diets (uses cheese). To make vegan, use plant‑based cheeses and skip or adapt the dairy components.

Can I skip the onions?

Yes. They are optional. If omitted, you’ll still have delicious flavor from the squash and cheese.

How to prevent soggy crusts?

Use a hot oven, preheat baking trays, and avoid overloading with toppings. Also roast the squash until somewhat dry and caramelized, not watery.

Can I make them gluten-free?

Yes. Use gluten-free mini pizza crusts, flatbreads, or use a cauliflower or gluten-free dough base.

What herbs work best?

Sage, thyme, rosemary, or a mixture all pair nicely. Use fresh herbs at the end for brightness or dried herbs in roasting.

Should I drizzle something sweet at the end?

A small drizzle of honey or reduced balsamic glaze adds a lovely contrast to the savory and sharp flavors — optional but recommended for complexity.

Conclusion

Mini Roasted Butternut Squash and Gorgonzola Pizzas are an elegant yet approachable recipe that marries sweet, roasted squash with tangy, creamy gorgonzola in a crisp, handheld form. Perfect for autumn gatherings, brunches, or as part of a tapas spread, they’re as delicious as they are visually appealing. Enjoy serving them warm and watch them disappear.

Mini Roasted Butternut Squash and Gorgonzola Pizzas

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Elegant mini pizzas topped with sweet roasted butternut squash, tangy gorgonzola, and optional herbs or drizzle. A perfect seasonal appetizer or light vegetarian meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 mini pizzas
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
• 6–8 mini pizza crusts, flatbreads, or small dough rounds
• 1/2 cup crumbled gorgonzola cheese
• 1/2 cup shredded mozzarella or fontina cheese (optional)
• 1/4 small red onion, thinly sliced (optional)
• Fresh sage leaves or chopped herbs, for garnish
• 1–2 tsp honey or balsamic glaze (optional, for drizzling)

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Instructions

1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, salt, pepper, and herbs. Spread on the baking sheet and roast for 20–25 minutes, until golden and tender. Let cool slightly.
3. Prepare mini pizza crusts or flatbreads. If using dough, roll into small rounds (4–6 inches).
4. Top each mini crust with roasted squash and sliced red onion if using. Sprinkle with gorgonzola and optional mozzarella or fontina.
5. Bake pizzas for 8–12 minutes, or until crusts are crisp and cheese is melted and bubbly.
6. Remove from oven and garnish with fresh herbs. Drizzle with honey or balsamic glaze if desired.
7. Serve warm as appetizers or a light meal.

Notes

• Roast squash ahead and store refrigerated for up to 2 days.
• To prevent soggy crusts, preheat trays and avoid overloading with toppings.
• Use gluten-free crusts or flatbreads if needed.
• Swap gorgonzola with goat cheese or blue cheese if preferred.
• Finish with a sweet drizzle to balance the savory and sharp flavors.

Nutrition

• Serving Size: 1 mini pizza
• Calories: 210
• Sugar: 3g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 15mg