I’m in love with curry and I don’t care who knows it! Seriously. It’s so good. It adds depth to a dish so quickly, so easily, so perfectly. We love incorporating curry into many of our dishes. I’ve been working on this Curried Butternut Squash & Masala Chickpea Pizza recipe for a while now, and I think we finally nailed it.
Store bought Pizza Dough is great to have on hand and makes for a quick weeknight dinner idea. We love using Wewalka. All variations of their pizza dough turn out nicely. Adding just a bit of greek yogurt gave the pureed squash the texture it needed with an added zip in taste. Spreading this all over a comforting pizza crust seemed like the right choice – so we did. And it was amazing. Friday night “Pizza Nights” are now our thing. Happy Eating!
CURRIED BUTTERNUT SQUASH & MASALA CHICKPEA PIZZA
This Curried Butternut Squash Pizza & Masala Chickpea Pizza has layer upon layer of flavor! Creamy Butternut Squash sauce pairs perfectly with crunch chickpeas, roasted potatoes, tangy lime and other toppings of your choice.
- 1 Pizza Crust we love Wewalka
- 1 Medium - Large Butternut Squash Peeled, seeded, and cubed
- 2 tsp. Ground Cinnamon
- 1 - 2 Tbsp. Good Quality Olive Oil
- 2 Tbsp. Curry powder store bought or homemade
- 2 Tbsp. Cumin
- 2 Cloves Garlic
- 1/4 Cup Greek Yogurt we like Chobani or Fage
- 2 Tbsp. Ghee or Coconut Oil
- 1 15 oz can Garbanzo Beans Rinsed and well drained
- 2 Medium Yellow Potatoes Thinly sliced - use mandoline if you're fancy
- 2 Tbsp. Garam Masala Seasoning
- 1.5 Cups Sautéed Swiss Chard Chopped; optional
- 3 Tbsp. Parmesan Cheese Shredded
- 1 Lime
- 1 Handful Arugula Optional
- 1/2 tsp Red Pepper Flakes optional
Preheat oven to 400ºF. Drizzle sheet pan with olive oil + set aside.
Place cubed Butternut Squash on the sheet pan. Sprinkle with cinnamon, salt, and pepper. Roast squash, tossing halfway through, for 18-20 minutes. Squash should be fork tender. Lower heat to required temp for packaged Pizza dough.
While squash is cooking, heat a sauté pan over medium/medium high heat. Melt ghee (or coconut oil). Add drained chickpeas to the pan. Sprinkle with Garam Masala, and a pinch of salt/pepper. Stir frequently. Chickpeas should have a slight crunch to them! Add Swiss Chard, tossing until wilted, about 10 minutes total. Remove from heat and set aside.
Thinly slice your Yellow Potatoes and set aside.
Place roasted butternut squash in food processor. Add curry powder, cumin, garlic, and greek yogurt. Puree until smooth, scrapping down the sides as you go. Taste - adjust seasonings as needed.
Spread puree over Pizza crust making sure you get close to the edges. Place sliced potatoes on top of puree. Bake pizza according to package, removing pizza halfway through to sprinkle on your Masala Chickpeas and Swiss Chard.
Continue cooking pizza until edges are golden brown. (All pizza crusts are different).
Remove pizza from oven. For this pizza: Grate fresh Parmesan cheese, add a bit of fresh lime juice, and add a dollop of Greek Yogurt. You can literally finish with your pizza with any of your favorite toppings! Fresh peppery arugula is nice (as we've done before), fresh Goat Cheese is delicious, Red Pepper Flakes, etc. Cut pizza into serving sizes + enjoy!
Kitchen gear needed for this recipe:
- Sharp Knife
- Vegetable Peeler
- Sheet Pan
- Medium sauté pan
- Food Processor or Blender