The squash gets it’s smoky flavor from chiles en adobo sauce, which also give it a good kick. I broiled the eggplant before putting it on the pizza to make sure they were soft, and threw on some raw kale which got nice and crispy in the hot wood burning oven. If you’re looking for a fun new fall-ish pizza to try – give this a shot! It was one of my favorites.
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Squash and Eggplant Pizza with Adobo Sauce
- Total Time: 105 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Fall flavors meet pizza night! Roasted butternut squash and broiled eggplant top a crispy crust for a cozy autumn meal.
Ingredients
- 1 small butternut squash
- 3 tbsp olive oil
- 1 tbsp cream or milk
- 1-2 tbsp chiles en adobo sauce
- 1/2 tsp salt
- 1 small eggplant
- 1 tbsp olive oil
- Salt
- Pepper
- 1/3 cup (79 ml) curly kale
- pizza crust
- 1/2 cup (118 ml) shredded cheese
Instructions
- Preheat oven to 400°F (204°C).
- Cut butternut squash in half, drizzle with 2 tbsp olive oil, and season with salt and pepper.
- Place cut side up on a baking sheet and bake for 50-60 minutes, until tender.
- Remove from oven and let cool.
- While squash is cooking, cut eggplant into small triangle pieces.
- Place eggplant slices on a baking sheet and season with salt. Let sit for 30 minutes.
- Dab excess moisture from eggplant with a paper towel.
- Drizzle eggplant with olive oil.
- Once butternut squash is done roasting, turn oven broiler on.
- Place eggplant on a baking sheet under the broiler and broil until golden (about 5 minutes, watch carefully).
- Remove from oven and let cool.
- Scoop the squash flesh into a blender.
- Combine with remaining olive oil, cream, chiles en adobo, and salt.
- Blend until pureed.
- Preheat oven to 500°F (260°C).
- Roll out pizza dough.
- Spread a generous layer of squash puree over the crust.
- Top with eggplant slices and raw kale.
- Top with shredded cheese.
- Bake for 12-15 minutes, until golden brown.
Notes
- For a smoother squash puree, strain the blended mixture through a fine-mesh sieve before spreading on the pizza.
- If you don’t have chiles en adobo, a pinch of smoked paprika or a dash of your favorite hot sauce can add a similar depth of flavor.
- To make this recipe ahead, prepare the roasted squash and eggplant separately and store them in airtight containers in the refrigerator for up to 3 days. Assemble and bake the pizza just before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Should I roast the squash and eggplant before putting them on the pizza?
Yes, roasting them first removes excess moisture and concentrates their flavor so the crust doesn’t turn soggy. Toss in olive oil and roast at high heat until lightly caramelized before topping. 
How spicy is the adobo sauce on this pizza?
Canned chipotle adobo sauce has a smoky, moderate heat. Start with a thin layer and add more to taste, since the heat can build quickly when spread across the whole pie.
Can I use store-bought pizza dough for this recipe?
Store-bought dough works fine here. Let it come to room temperature for at least 30 minutes before stretching so it doesn’t snap back.
