Butternut Ribbon Goat Cheese Pizza with Arugula-Pepita Pesto
Gourmet homemade pizza made with roasted butternut ribbons, homemade arugula-pepita pesto, goat cheese and a whole grain crust. Vegetarian and delicious!
Updated by Kathryne Taylor on September 2, 2024
60Comments
Jump to recipe
Remember that summertime arugula pizza with tomato and squash strewn on top like confetti? Meet her sister pizza. She’s a capricorn like me. More bold, serious and perhaps even more stunning than her summertime counterpart. She knows how to get what she wants.
This pizza was inspired by Food and Wine’s November cover. Did you see it? It had a beautiful butternut focaccia on it. I was completely entranced by those caramelized butternut ribbons in the grocery store checkout line—so much so that I got teased for it—but that cover got my wheels spinning. My subconscious couldn’t let it go, apparently, because this pizza concept materialized a few days ago.
At first, I intended to make kale pesto instead of arugula, but I couldn’t find kale at the grocery store and had arugula already at home. I’m glad, because arugula’s peppery flavor plays nicely with sweet butternut. I’d also intended to use pecans instead of pepitas (green pumpkin seeds), but The Vegetarian Flavor Bible suggested pepitas instead and they’re just perfect here. Plus, that means the pizza is nut free, if you’re making pizza for someone with allergies.
Lastly, I couldn’t decide which cheese to use on top, but after a test run with several different cheese on top like a patchwork quilt, goat cheese won by a landslide. Mozzarella or maybe even feta would be tasty substitutions if you don’t love goat cheese like I do.
Both the pesto and the dough come together really quickly in the food processor, so you’re looking at an easy gourmet pizza recipe here. Pizza night soon?
(Cookie learned how to climb the three steps up my tabletop-height photography stool yesterday. I’m in for so much trouble.)
Cuisinart 7-cup food processor
Y-Shaped Vegetable Peeler
▸ For more of my favorite cooking tools, shop my kitchen essentials!
Butternut Ribbon Goat Cheese Pizza with Arugula-Pepita Pesto
Gourmet homemade pizza made with roasted butternut ribbons, homemade arugula-pepita pesto, goat cheese and a whole grain crust. You can make the pesto and the dough in your food processor, so this pizza is pretty easy to whip up! Recipe yields two pizzas.
Ingredients
Arugula-Pepita Pesto
- 3 cups lightly packed fresh arugula, tough stems removed
- ¾ cup pepitas (green pumpkin seeds) or pecans
- ½ to ¾ cup freshly grated Parmesan cheese, to taste
- 2 to 3 garlic cloves, peeled and roughly chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- Freshly ground black pepper, to taste
Everything else
- 1 batch easy whole wheat pizza dough
- 5 ounces chilled goat cheese
- 1 small butternut squash (1 pound squash is more than plenty)
- Garnishes: More pepitas, arugula and some red pepper flakes for sprinkling on top
Instructions
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Or, if you’re using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).
- Using a vegetable peeler (a Y-shaped peeler works best), peel the outside of your butternut, then slice off the top portion with the stem and the very bottom. Slice the butternut in half vertically, scoop out the seeds with a spoon and discard them. Slice one of your halves in half vertically again so you have made quarters. Using your vegetable peeler, peel long ribbons of butternut, enough to generously top two 11-inch pizzas. Toss butternut ribbons with a light drizzle of olive oil, salt and pepper so that the ribbons are lightly coated in olive oil.
- To make the pesto: In a food processor, combine the arugula, pepitas, Parmesan, garlic, lemon juice and salt. Pulse while drizzling in the olive oil. Season to taste with freshly ground black pepper.
- Prepare the pizza dough as directed. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
- Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with half of the pesto. Then crumble half of the goat cheese over each pizza using a fork. Arrange the butternut ribbons on top—it’s best to let them curl and wave rather than lie flat against the pizza. You want to put about as much butternut as you reasonably can on top without covering up all of the pesto and goat cheese (refer to photos). Top each pizza with a sprinkling of pepitas.
- Transfer one pizza to the oven (I baked mine on a cookie sheet). Bake until the crust is golden and the butternut ribbons are caramelizing on the edges (about 10 on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza. Top each pizza with a light sprinkle of fresh arugula and, if desired, a dash of red pepper flakes. Slice and serve.
Notes
Recipe inspired by Food and Wine’s focaccia with butternut squash and adapted from my arugula-almond pesto pizza with summer squash.
Preparation tips: This recipe is designed for immediate consumption! The dough is best baked immediately after making, and the pesto will oxidize over time.
Change it up: Feel free to trade other greens (like kale) for the arugula or nuts for the pepitas. Top the pizza with whatever’s in season!
Make it quick: You can certainly buy pre-made pizza dough or pre-cooked flatbread instead of making your own dough. Just adjust toppings and baking time as necessary.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Arugula pesto has become my favorite around here, especially since I can never seem to eat all the arugula in time! Those ribbons just make this even prettier! Also, Cookie is such a cutie pie : )
This looks so good! I’m trying it this weekend. I will probably use kale, though. For some reason, arugula is really hard to find where I live.
Thanks, Connie! I think kale will be delicious here.
Loving all these gorgeous colors here, Kate! Can’t wait to try this out. And Cookie is adorable…even if it means trouble!! Happy Friday!
you’ve combined all of my favorite things. I can die happy. I most certainly have to give this a try.
I don’t really like arugula, but replacing it with spinach, this pizza could be just fabulous for me!!
Cookie is the cutest, and that pesto sounds amazing!
We just placed our massive seed order for our 2015 farm season and we are growing 4 times as much arugula in 2015 than we did in 2014. It’s my favorite. Tons of winter squash too. Can’t wait for the spring to make this pesto!
YUM. This sounds so delicious!! I will be making it soon.
Oh my gosh, this looks to die for. I pinned it for later use :)
Major drool going on over here!
I never decline anything with butternut squash – this looks fantastic Kate! Also, you’ve reminded me about The Flavour Bible. I didn’t know there was a vegetarian one and I’d been looking into buying the regular one ages ago… might have to buy myself a little treat this weekend!
Thanks, Angela! I definitely recommend the vegetarian version if you’re more interested in pairings with vegetables, etc. Love it!
I could go for this right now!! And I love anything with goat cheese!!
Arugula is my favorite! I’m loving the looks of this!!
what a gorgeous pizza! love the idea of butternut squash ribbons.
What an adorable photo of your dog! This pizza looks stunning – I am totally captivated by the butternut ribbons with the slightly crispy edges… I’ll have to try!
I love this bold sister of your summer pizza! Especially that pesto!
Such a gorgeous pizza and I think Cookie agrees!
Looks really delicious, will try and do this recipe
its totally normal to crave pizza at 7 am right?
Definitely.
What a pizza! All the components sound delicious on their own but together? Magic.
I’ve never tried making homemade pizza but I think this recipe needs to happen! Love the picture of Cookie! She looks so proud of herself for learning how to climb up on the stool :)
She really was proud of herself for learning that trick! I hope you get a chance to make this pizza soon—if you have a food processor, it comes together really easily!
Looks tremendous…and I mean both the pizza and Cookie’s feat of learning to climb the step stool! Geez, I thought I had the cutest dog ever, but Cookie’s a close second. Sounds like you’re feeling a bit better Kate which makes my heart smile. Don’t kow you, but I do believe we’re all connected. Listen, could be worse: you could be a frustrated actor who works in an italian gourmet shop part-time, whose one joy while there is thinking up slogans for the company t-shirt. The latest? “Kill me now and save me the trouble of doing it myself”. :)LOL Never hurts to have a sense of humor – keep yours! Will try this pizza recipe with a gf crust. Sounds delish, thank you!
Hey Rose, thank you. I am feeling a little better. I hope you get your dream gig soon! Sounds like you have some pent-up creative energy in there.
Aww that Cookie…you certainly are in trouble how can you get made at that sweet face! We just made a similar pizza in our nest with arugula pesto and pepitas! My boys love saying pepitas as much as they love the pizza. We will have to try this version…happy nesting!
This looks amazing. I’ve fallen hard for butternut squash and sweet potato this year on pizza!
Arugula pesto is THE. BEST. Love the addition of pepitas!
My husband however, would probably call this ‘flatbread’. Silly boy thinks it’s only pizza if it has red sauce and pepperoni.
Haha! Thanks, Lindsay. Arugula pesto is my favorite, too. Really enjoyed it with pepitas.
Wow, love this, so cool! Sweet butternut squash, salty goats cheese, delicious!
We tried this last night using your socca recipe (halved) for the crust instead because we are gluten free. Yum! It was so good. I love arugula and this pizza was filling and delicious. We made 2 pizzas out of the soccca recipe and because they were thinner, they crisped up nicely at the edges. Thanks for another tasty dinner.
Great idea! Glad the pizzas turned out great!
Oooh, love the ingredients you used in this pesto with the color + flavor contrast of butternut squash. I have a green pizza coming up this week! :)
I stumbled upon your blog somehow a few weeks ago. I am vegetarian – sometimes finding really flavorful recipes is a challenge, and I typically don’t have a lot of time to cook
. I have been going through your favorite list making dishes, and everyone has been spectacular! My husband is not a vegetarian and every thing I have served him he says he would eat again, and would like again. Thank you!
Ellen, thank you! That’s so great to hear. Glad you’re both enjoying the recipes.
I’m kinda glad you made arugula pesto… it’s seriously one of my favorites. This pizza has a ton of magical ingredients. Can’t wait for our next pizza night so I can recreate it!
hey Kate!! yes, I saw as Food and Wine’s November cover. . . love this pizza and love the butternut squash ribbons . . so beautiful!
Argh! Everything about this sounds amazing!
Almost any pizza, whether leftover – frozen – or new, can be dressed up and improved by sprinkling over its surface a goodly amount of arugula tossed lightly with COR olive oil.
I was also caught drooling in front of that magazine cover more times than I’d care to admit. I love your interpretation! The arugula pesto is such a nice bright flavor in the midst of all this winter nonsense.
Pepitas and arugula in this pesto pizza are genius! I can’t wait to make this pizza so soon.
I’ve never thought of using ribbons of squash before……so pretty and makes so much sense!
Thanks for the yummy pesto recipe! My first time using arugula outside of a salad–loved it! Thank you, Kate, for brightening my gloomy winter day!
Hooray, glad you enjoyed it! I’m crazy for arugula pesto.
This looks so delicious. I’m so glad the arugula won out over the kale (as much as I’d like to be, I’m just not a huge fan).
Yum! I’m going to try and convince my sister to make it for our dinner tonight (I’m being lazy today!)
Thanks Kate (and Cookie!)
This butternut ribbon goat cheese pizza with arugula-pepita pesto looks delicious. I love pizza, so I like to learn about new ways to spice up my pizzas. I’ve never tried using butternut squash in my pizza, so I should definitely give that a try. Thanks for posting this recipe!
THANK YOU for this recipe. I made it tonight. You have helped me overcome my fear of making pizza dough!! Woohoo!! I made it using whole wheat flour and it came out perfectly. I am so excited to see how easy the dough was to make, and now I will be trying your other pizza recipes!
Hooray!!! Thanks, Alex! Delighted to hear that my dough came out well for you. I think you’ll love the other pizzas, too!
Hi Kate. First let me say that your dog is absolutely adorable. Second, this recipe looks delicious. Unfortunately in my country it might be very hard to find butternut squash. Do you have any ideas with what other vegetable I can use instead?
Hi Fiona, this pizza would be delicious with a variety of vegetables on top. You could make ribbons out of zucchini or yellow squash in place of the butternut, or just slice vegetables of your choice into small, thin pieces, toss them with oil and use those as your topping.
Made this last night with a few changes. Already had pesto made from the garden and used a sweet potato instead of the squash because it’s what I had. Used the goat cheese, some leftover fresh mozzarella, some homemade ricotta, lots of garlic and red onion. No arugula, my boyfriend doesn’t care for it. I buy pizza crusts from Jerry’s in New Jersey whenever I go to Brooklyn to visit my daughter; it makes an awesome pizza base. This was a delicious combo of flavors, we ate the whole thing, piggies that we are. Thanks for a great idea.
Kathy, your pizza sounds so good! Thanks for sharing your results with us.
I used Trader Joe’s pizza crust and grilled the pizza because it was a beautiful spring-like evening here and why not be outside? So, so, so tasty.
It’s impressive that you are getting thoughts from this post as well as from our dialogue made at this time.
I made this recipe today! It was my first time making pizza and my first time making dough from scratch. It was really tasty! I LOVED the arugula pesto and the goat cheese. The whole grain crust had a yummy, nutty flavor. When I loaded the pizza with butternut squash ribbons, I felt that the crust overpowered the butternut squash. I think next time, I will try roasting some butternut squash cubes and then put them on top! Thank you for a great recipe!!
5 stars! I made this pizza last night and it was one of the best pizzas I’ve made (other than your kale pizza). I added caramelized onions and used mozzarella cheese, with additional feta on my half. I will absolutely make this pizza again. Many thanks Kate!
This was amazing!! I can’t wait to make it again. I threw in a shallot into the pesto and did green pepper, red onion, and yellow squash on top. And did some hot honey as well! So good. Wondering if you or anyone else has tried to freeze the pesto? I’m the only one eating this pizza in my house and just made one pizza for myself. Thanks for sharing!
You’re welcome, Ashley!