Food & Cooking Recipes Appetizers Butternut Squash Pizza with Hazelnut Dough 3.4 (46) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 2 Yield: Makes one 9 1/2-inch pizza Give pizza a rich, earthy flavor by layering sage, squash, and a touch of garlic over nutty dough. Ingredients 1 cup very thinly sliced peeled, halved butternut squash Extra-virgin olive oil, for drizzling Coarse salt ¼ cup finely ground yellow cornmeal 1 ball Hazelnut Pizza Dough 6 to 10 small or torn sage leaves 1 to 2 garlic cloves, thinly sliced Garnish: hazelnuts, toasted and coarsely chopped Directions Preheat oven, preferably convection, to 500 degrees. Drizzle squash with oil, and season with salt; toss. Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 6 minutes (10 minutes if not using convection oven). Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 6 minutes more (10 minutes more if not using convection oven). Garnish with hazelnuts, and drizzle with oil. Cook's Notes Pizza may also be prepared on a pizza peel and carefully transferred to a preheated pizza stone, set in oven, for cooking. Variations To make this recipe as prepared on "The Martha Stewart Show," top squash with 1/2 cup ricotta cheese before baking and substitute 1 medium shallot, thinly sliced, for garlic, if desired. Print