Butternut Squash-Crust Pizza with Fontina & Sage
6
Points®
Total Time
1 hr 7 min
Prep
20 min
Cook
47 min
Serves
4
Difficulty
Easy
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 butternut squash
1½ cup(s), cubed, 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(es)
Cayenne pepper
1 pinch(es)
Egg
1 large egg(s), 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(es)
