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Butternut Squash and Brie Pizza With Arugula and Walnut Oil

Butternut Squash and Brie Pizza With Arugula and Walnut Oil

From Lauren Hendrickson, YumSugar

Butternut Squash and Brie Pizza With Arugula and Walnut Oil


  1. 1 small butternut squash (about a cup and half)
    2 tablespoon olive oil
    1 premade pizza dough
    Flour for dusting
    8 ounces brie, cut into thin slices
    2 cups arugula
    1/4 cup plus 2 tablespoons walnut oil
    1/8 cup Champagne vinegar
    Salt, to taste


  1. Preheat the oven to 350ºF. Cut the butternut squash in half lengthwise and coat the flesh in the olive oil.
  2. Cook until the butternut squash is soft and a fork will go through the thickest side, about 30 to 45 minutes depending on the size. Set aside and let cool. Using a sharp knife, slice chunks into the squash cutting both directions and scoop the squash out with a spoon into a bowl.
  3. Preheat the oven to 500ºF with a large cookie sheet or pizza stone inside. Roll or stretch the pizza dough to roughly the size of your cookie sheet or pizza stone. Using a fork, quickly make a bunch of little wholes to eliminate bubbles in the dough. Once the oven has preheated, carefully place the rolled out dough on the cookie sheet or pizza stone. Cook for 6 to 8 minutes until golden.
  4. Once the pizza dough it partially cooked, pull the pizza from the oven and quickly assemble with butternut squash, 1/2 cup of arugula, and brie.
  5. Place pizza back in the oven for 4 to 6 minutes, or until the squash is warm and the cheese has melted.
  6. While pizza is cooking, in a small bowl whisk together the 1/4 cup walnut oil and champagne vinegar. Pour the dressing over the remaining arugula.
  7. Once the pizza is finished, sprinkle it with the remaining 2 tablespoons of walnut oil and season with salt.
  8. Serve a slice of pizza topped with arugula salad.

Makes 4 to 6 servings.

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