Go Back
+ servings

Pizza with Pesto, Butternut Squash, Potato, Pickled Red Onion, and Feta

Print Pin
Servings: 1 personal-sized pizza
Author: Gretchen


  • 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
  • ½ small red onion
  • ½ cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • salt and pepper
  • 1 small Yukon Gold potato
  • 1 piece of butternut squash, 2" by 3"
  • extra virgin olive oil
  • ¼ cup pesto
  • 3 ounces mozzarella, cut into cubes
  • 1 ½ ounces crumbled feta


Make your pickled red onion:

  • Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Line a baking sheet with parchment paper.
  • Put the 1/2 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt in a small, flat pan and bring to a simmer over medium heat. Stir to dissolve the sugar and salt.
  • Trim the top and bottom off the red onion, then peel off and discard the outer layer. Cut the onion into slices.
  • Once the vinegar mixture has come to a simmer, remove it from the heat and put the onion slices into the hot vinegar. Set aside for 20-30 minutes, or until you’re ready to make your pizzas.

Slice and roast the potato and squash:

  • While the red onion pickles, slice the potato and 2” by 3” piece of butternut squash thinly using a mandoline (or a knife). The slices should be thin enough to be translucent, but not so thin that they’re transparent.
  • Toss the slices of potato and butternut squash with enough olive oil to generously coat, along with salt and pepper to taste.
  • Arrange in a single layer on the parchment-lined baking sheet and bake at 350 degrees Fahrenheit until tender and beginning to brown around some edges, about 15 minutes.
  • Remove the baking sheet from the oven and turn the heat up to 550 degrees Fahrenheit.

Assemble and bake your pizza:

  • Stretch the pizza dough to an approximately 12” circle. Brush evenly with olive oil.
  • Brush the 1/4 cup of pesto over the dough in an even layer, leaving an approximately 3/4” rim around the outside uncoated.
  • Evenly top the pesto-spread dough with the 3 ounces of mozzarella cubes. Arrange the roasted potato and butternut squash on top.
  • Sprinkle with the 1 1/2 ounces of crumbled feta, and finally top with the pickled red onions.
  • Bake the pizza until the crust is golden-brown and the cheese is melted and bubbly, turning once about halfway through.