I’m ready to curl up with this pizza tonight. Yeah I said it – #lifegoals am I right? I’ll be spending my weekend with those whole cheesy pizza to myself! More likely all to my husband and I’ll get a slice or 2 if I’m lucky and quick enough (the man can EAT!!). This weekend, we’ll be digging into this Rosemary Mushroom and Squash Pizza like it’s nobody’s business! It’s perfect for those chilly nights at home, loaded with garlicky mushrooms, sweet squash and all the gooey, melted cheese you could possibly want!
This pizza is loaded with tons of caramelized mushrooms cooked in garlic and rosemary and sweet, thinly sliced squash for a perfect winter pizza. It’s freakin’ cold outside and a cheesy pizza is exactly what I need, so I’m not even apologizing for it.
I think it’s OK in the winter to load up on carbs and cheese, you can judge me once summer comes if I’m STILL eating this…..because I will be. Who am I kidding!?!? You all know I’ll be eating this wayyyyyyy into the spring and summer because I love a good cheesy pizza. Who’s with me!?!?!?!?
Make sure to caramelize the mushrooms before adding them to the pizza. The smell of rosemary and garlic makes the mushrooms totally irresistible. I love caramelized mushrooms – with a good sprinkle of salt – and I could have eaten them all before assembling the pizza! Originally, I made 3 cups of mushrooms, but I was down to 2 cups when I finally put the pizza together. That’s as good as my will power will get. Oh well, YOLO!! (do people still say that!?!?!? Do I need to stop saying that?!?!? OMG am I THAT person??)
The squash needs to be sliced really thin so that it will cook quickly, otherwise you’ll be biting into raw squash (Yummmmmm…..but not). I used a sharp knife to do it but a mandolin would probably be better. I’m just REALLY afraid of the mandolin, but that’s a story for another day – preferably when we’re not talking about food.
And don’t forget ALL the cheese. It’ll seem like a lot as you sprinkle it over the pizza…and that’s because it IS a lot!! No seriously, it really is a lot of cheese, I know, but that’s what makes it so gooey and comforting on those cold nights. You can use less cheese but I really recommend not skimping on it. I mean, why would you want to use less!??!?!
- 2 cups mixed mushrooms
- 2 tbsp butter
- 2 garlic clove, minced
- 1 rosemary sprig
- salt and pepper
- ½ lb pizza dough
- 1 tbsp olive oil
- 1 cup mozzarella cheese
- 1 cup fontina cheese
- Sliced butternut squash, ⅛” thick (about 8 slices)
- chili flakes (optional)
- In a large saute pan, add the butter, mushrooms and rosemary sprig and cook for medium high heat. Once the butter has melted, add in the garlic. Let the mushrooms cook down, stirring every 3-4 minutes and allowing them to caramelize. Cook for 15-20 minutes until caramelized and soft. Season with salt and pepper. Remove from heat and discard the rosemary sprig.
- Preheat the oven to 450F. Line a baking tray with parchment paper. Roll out the pizza dough and drizzle olive oil over top. Sprinkle cheeses over top, then add the squash slices and caramelized mushrooms from Step 1.
- Bake for 15-20 minutes. Remove from the oven and let it cool for 5 minutes before slicing and serving. Top with chili flakes (optional).
Don’t forget to tag your photos with #littlekitchenbigworld and follow us on Instagram @littlekitchenbigworld so we can see what you’re cooking!