Butternut Cranberry Sauce Pizza

Butternut Cranberry Sauce Pizza

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Genevieve

“This is a wonderful, non-traditional take on pizza. It's great for using up leftover Thanksgiving food. This works great as personal pizzas, too. Cut the dough into 8 pieces and adjust the time to about 15 minutes”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.
  3. Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.
  4. Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately.

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Reviews (3)

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An interesting twist on pizza, though I made some additions - half of a diced onion and some leftover chopped ham added a lot of flavor. I also spiced it up with some fresh ground cinnamon and nutmeg, salt, pepper, garlic and onion powder. I used dried cranberries instead of cranberry sauce.



This was... interesting. It wasn't bad or anything, but seemed to be missing something. I didn't have any squash, so i used some pumpkin instead. I tasted the mixture, and it seemed abit dull. i added about 1/2 teaspoon of kosher salt. I always put a little salt on my cranberry sauce anyway, and it helped put a little zing in the flavor. I used one of those pre-made, Boboli-style crusts. I did everything else by the recipe. It had a nice consistency, and surprisingly, the cheese worked well with the sauce mixture. I could totally see myself making this again, though unless you have the leftover squash/pumpkin and cranberry sauce, you'll need to find something to do with what's left in the open cans of cranberry sauce and pumpkin. The salt helped, but it still needs something. Certainly unusual, relatively inexpensive, and well worth trying.

mrs. kosmos

mrs. kosmos

The only change I made to this recipe was to use a pre-made pizza crust instead of fresh baking the crust. I agree with moon city... it is good as is, but it is missing something that would take it over the top to 5 stars. Salt helped, but it needs something more...

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Amount Per Serving (8 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet



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Goat Cheese Arugula Pizza - No Red Sauce!


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Creamy Rosemary, Garlic and Potato Pizza