Step 1
Preheat the oven to 425 degrees.

Step 2
Toss cubed butternut squash with 1 Tablespoon of olive oil and a dash of salt and pepper. Place on a prepared baking sheet.

Step 3
Toss brussels sprouts and onion with remaining 1 Tablespoon oil and maple syrup. Season with salt and pepper and place on a separate prepared baking sheet. Place both baking trays of vegetables in the oven and roast until squash is fork tender and brussels are lightly browned. About 18-20 minutes. Toss veggies halfway through cooking. Keep a close eye on the onion and remove it from the oven sooner if it starts to burn.

Step 4
Once butternut squash is cool enough to handle place it in a food processor or blender with a pinch of cinnamon and process until smooth. Add a little vegetable stock or almond milk to the squash if it needs a little more liquid to puree. (If you do this, add only 1 Tablespoon at a time until desired consistency-it should still be a thick sauce)

Step 5
On a floured surface roll out your pizza dough. Spread the butternut squash evenly and top with brussels, onion and dates. Sprinkle with a small amount of crushed red pepper flakes, drizzle of olive oil and a few pinches of sea salt. Bake in the oven until the crust is browned on the edges. About 10-15 minutes (depending on your dough). When pizza looks like it is almost done remove it from the oven and evenly sprinkle the hazelnuts. Place back in the oven for a few more minutes or just until the hazelnuts begin to brown. Serve warm and enjoy!

Notes

*Use this recipe as a guide.

*Adjust measurements and ingredients as necessary.

*Taste test as you go.

*Have fun in the kitchen and switch things up to your liking.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.