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Parrano® Squash Sauce Pizza

Skip the tomatoes for this pizza recipe—Autumn is here! This smooth, creamy sauce is a blend of everyone’s fall favorites—nutty Parrano® cheese, sweet butternut squash and fresh roasted garlic.
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Ingredients
  

  • To make the Parrano® squash sauce:
  • 1 butternut squash halved and seeds removed
  • 1 garlic head
  • 3 tablespoons olive oil
  • Kosher salt and black pepper to taste
  • 1 ½ tablespoon maple syrup
  • 1 cup Parrano® cheese shredded
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  • To make the pizza:
  • 1 ½ cups broccolini chopped
  • ½ cup red onion chopped
  • ½ cup cooked chickpeas rinsed and thoroughly dried
  • Kosher salt and black pepper to taste
  • 1 tsp dried oregano
  • 6 ounces store-bought pizza dough
  • 1 cup Butternut Squash Sauce recipe above
  • ½ cup Parrano® cheese shredded
  • ¼ cup arugula
  • Pinch of red pepper flakes

Instructions
 

  • Preheat oven to 400°F and position a rack in the middle of oven.
  • Add butternut squash halves (flesh side up) to foil lined baking sheet. Drizzle 1 tablespoon olive oil on each half and season with salt and pepper. Set aside.
  • To roast garlic, cut the top of the garlic off (not the root). Place whole garlic head in a piece of foil (big enough to wrap whole garlic). Drizzle with ½ tablespoon olive oil and wrap tightly so that no air can get in. Place on baking sheet with squash and roast both for 40-45 minutes or until squash is fork tender.
  • Once squash and garlic have cooled, scoop squash into a blender (discard skin), remove roasted garlic from their cloves and add to blender. Add in 1 tablespoon olive oil and maple syrup. Puree until creamy and smooth, adding more olive oil or water if it becomes too thick. The consistency should be spreadable not pourable. Season with salt and pepper to your liking. Then transfer to medium saucepan. On medium-low heat stir in 1 cup of shredded Parrano® cheese, stirring frequently. Once cheese has melted, set aside.
  • Heat large skillet over medium heat. Once hot, add 1 teaspoon oil, broccolini, onion, chickpeas, salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
  • Increase oven heat to 425°F. Roll out pizza dough into an even circle and transfer to a pizza pan (or line oven rack with parchment paper).
  • Top with 1 cup of your Parrano® Squash Sauce (you will have leftover sauce, you can reserve for other pizzas) and remaining ½ cup of Parrano® cheese. Top pizza with cooked broccolini, onions and chickpeas. Sprinkle on a bit more oregano and cheese.
  • Transfer pizza to oven and bake for 13-18 minutes, until crust edges are golden brown.
  • Top with fresh arugula and red pepper flakes. Slice and serve warm!