Roasted Butternut Squash & Pesto Pizza

My basil plant grew out of control, which meant it was time to make pesto. I also had a butternut squash on hand, and was thinking what would be yummy with both of those, when it hit me. Pizza! I made this last night while I was on the phone with Cam {miss you, my love!} and had it for leftovers again today. The mild mozzarella balances out the incredible flavor and texture from the fresh pesto and squash, and it's perfect with a glass of wine. {Like everything in life...}

I received a beautifully wrapped gift in the mail this past week with this lovely table linen, cutting board, and wooden tongs. They were made in and sent all the way from Australia with the kindest note. I had tears in my eyes that someone whom I've never met in person would be so generous and thoughtful. Thank you so much again, Lorraine!  It reiterated in my mind how much I love blogging.  It's such a fun and creative space for me to keep in touch with you all, reconnect with old friends, and to share my recipes and photography as I try to grow in both... and it's also introduced me to so many fantastic women who I now consider friends. Called "blogships" by my husband. Ha. (: Blogging is truly a community from all over the world. Some of you have encouraged me so very much and I wish I could express how thankful I am for you!

 Roasted Butternut Squash & Pesto Pizza
{serves 2... or one 6'6, large, very handsome husband}

1 Butternut Squash
1 C Cherry Tomatoes, Halved
1/2 C Pesto
Mozzarella
EVOO
Sea Salt
4 C Flour
1 Packet Instant or Dry Active Yeast
1/4 C Raw Sugar

For the dough, I made my recipe here. It's too easy not to make your own! (: I also used my pesto recipe here. Both of these take no longer than about ten minutes to make.

Preheat your oven to 500 degrees. Halve the cherry tomatoes and thinly slice the squash. Place on a baking sheet, drizzle in olive oil and sea salt and roast for about 15-20 minutes or until the they begin to lightly brown. Take half of your pizza dough, and with floured hands, spread or roll on a pizza stone or baking sheet. Drizzle a little bit of olive oil over the dough and spread out as many slices of mozzarella as you like. Add the roasted squash and tomatoes and then place dollops of pesto throughout the pizza. Bake on 500 for about 10-15 minutes or until the cheese bubbles and the crust is lightly browned. Mmmm it's so good! Enjoy!