Total Time 1 hr 7 min
Prep 20 min
Cook 47 min
Serves 4
Mashed butternut squash forms the base of this pizza crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavor to this slightly spicy pie. The crust can be made 1 to 2 days ahead and reheated in the oven. For crisper results, bake the pizza crust in a preheated cast-iron skillet that’s coated with cooking spray. Or bake on a baking stone coated with cooking spray. Bulk out this pizza with more veggies by topping it with fresh arugula just before serving. You can also top it with roasted, chopped eggplant, onion, or other vegetables of your choice.
INGREDIENTS
Cooking spray
1 spray(s)
Cooked cubed butternut squash
1½ cup(s), mashed
All-purpose flour
½ cup(s)
Shredded part-skim mozzarella cheese
½ cup(s)
Grated Parmesan cheese
1 Tbsp
Fresh sage
½ tsp, minced
Baking powder
½ tsp
Kosher salt
½ tsp
Granulated garlic
¼ tsp
Ground nutmeg
1 pinch
Cayenne pepper
1 pinch
Egg(s)
1 large, well beaten
Shredded part-skim mozzarella cheese
⅓ cup(s)
Fontina cheese
⅓ cup(s), shredded, shredded
Fresh sage
2 tsp, minced
Ground nutmeg
1 pinch
INSTRUCTIONS
Preheat oven to 375°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.
Combine mashed squash with next ten ingredients in a large bowl. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 25 minutes; carefully flip over. Bake until evenly browned, 15 minutes more.
Combine mozzarella and fontina cheeses in a medium bowl; scatter evenly across cooked crusts and sprinkle with sage. Return pizza to oven; bake until cheese melts, 5-7 minutes. Garnish with nutmeg; slice each pizza into 4 pieces and serve.
Serving size: 2 slices
