Butternut Squash and Sage Pizza with Broccoli Pesto

Definitely better than take-out, this yummy pizza is packed with Italian flavours and veggies.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8


Broccoli Pesto

  • 2 cups 500 mL BCfresh Broccoli, cut into Florets
  • 1/2 cup 125 mL packed fresh basil
  • 2 cloves garlic
  • 1/4 cup 60 mL walnuts
  • 1/4 cup 60 mL grated Parmesan cheese
  • 1/3 cup 75 mL olive oil
  • 1 tsp 5 mL lemon zest
  • 1 tbsp 15 mL lemon juice
  • 1/4 tsp 1 mL each salt and pepper
  • Pinch hot pepper flakes


  • 1 lb 500 g prepared pizza dough
  • 8 oz 250 g fresh mozzarella cheese, sliced
  • 1/2 small BCfresh Butternut Squash peeled
  • 2 tbsp 30 mL finely chopped fresh sage
  • 4 slices prosciutto torn in half


  • Broccoli Pesto: Preheat oven to 425˚F (220˚C). In large pot of boiling salted water, cook broccoli for 2 to 4 minutes or until tender; drain well and let cool to room temperature. In food processor, purée broccoli, basil, garlic, walnuts, Parmesan, oil, lemon zest, lemon juice, salt, pepper and hot pepper flakes until smooth.
  • Pizza: Cut butternut squash into 1/8-inch (3 mm) thick rounds. On lightly floured surface, roll out pizza dough into 12-inch (30 cm) round, about 1/4-inch (5 mm) thick. Transfer to floured pizza pan. Spread pesto over dough, leaving 1/2-inch (1 cm) border all around. Top with mozzarella, squash and sage.
  • Bake for 20 to 25 minutes or until golden brown, bubbly and squash is tender. Let stand for 2 minutes before slicing. Arrange prosciutto over pizza.


Use a mandolin slicer or food processor to thinly slice butternut squash.
Use regular, whole wheat or spelt pizza dough.
Substitute pine nuts or pecans for walnuts if desired.