Viral Trader Joe’s Pizza with a Twist! It’s fall so I added roasted butternut squash, fontina cheese, prosciutto and baby kale. This pizza is soooooo good! You have to try this!
Viral food trends? Do you love them or hate them? I personally love them because it’s such a fun way to discover new foods and recipes. Pesto eggs, baked feta pasta, Medjool dates covered in chocolate, yogurt with hardened chocolate on top. . these are all super delicious viral recipes.
This recipe does require a trip to your local Trader Joe’s. Hopefully you have one close by and can easily pick up these ingredients. If not, I’m sure you can find substitutions for these items. This is actually my first time trying the pizza crust, Pesto Rosso and Garlic Spread Dip. Something tells me these items are going to be stocked at my house from now on because they are all soooooo delicious!
Viral Trader Joe’s Pizza with a Twist
You can’t beat an easy recipe like this one! All you have to do is roast a butternut squash. For me, fall = butternut squash. Like I am always roasting some type of squash in the fall. So, it’s not fall for me unless I have a butternut squash in the oven. I just love the color, flavor and texture so much! And it’s super versatile!
There are more ways to cook with it other than soup and putting it in salads. I also have used it in lasagna, on pizza, in quiche, in collard wraps, soup, salad , a panzanella salad and chili. I hope you try this recipe!
Viral Trader Joe's Pizza with a Twist
Ingredients
For the Butternut Squash:
- 1 butternut squash halved lengthwise and seeded
- olive oil extra virgin
- salt and pepper
For the Pizza:
- 1 Trader Joe's flat bread pizza crust
- Garlic spread dip
- roasted butternut squash
- Pesto Rosso
- fresh mozzarella torn
- prosciutto torn
- fresh arugula and baby kale mix
- olive oil extra virgin
- salt and pepper
- balsamic glaze
- Momofuku chili crunch hot honey optional
Instructions
For the butternut squash:
- Preheat oven to 400 degrees. Drizzle butternut squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, for about 45 minutes to 1 hour. Let cool. Scoop soft, roasted flesh from skins, and mash together by hand with a fork. Set aside.
For the Pizza:
- Leave oven preheated to 400 degrees. Evenly spread the garlic spread dip over the top, spread the roasted butternut squash over the top, add the Pesto Rosso and spread that over the top. Tear the mozzarella and sprinkle over the top. Do the same thing with the prosciutto.
- Bake in the oven for 10 minutes. While the pizza ins in the oven, mix the fresh arugula and baby kale mix with some olive oil and salt and pepper. Toss together and set aside.
- When the pizza is finished baking, remove from the oven. Top with the greens, balsamic glaze and the Momofuku chili crunch hot honey if desired. Slice and enjoy immediately!
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