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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This comes from a dear friend down under - pumpkin in their world is actually what we in North America call squash - specifically butternut or something called jap/kent - which I have no NA translation for. It's spectacular and we need the carbs for my son to count for his diabetes so I'm placing it here. Ingredients:
4 cups all-purpose flour |
4 teaspoons baking powder |
3 teaspoons salt |
6 tablespoons oil |
1 cup milk |
4 cups butternut squash, chopped and roasted |
1 tablespoon olive oil |
0.5 (10 ounce) jar pesto sauce |
1/2 lb feta cheese |
2 ounces pine nuts, toasted |
1/2 lb baby spinach leaves, wilted |
Directions:
1. Preheat oven to 400.
2. Chop squash into 1 cubes.
3. Toss with olive oil.
4. Roast for 25 minutes (do not over cook or squash will be mushy when cooked on pizza).
5. Toast pinenuts in pan on stove, careful not to leave as they can burn easily.
6. While squash is roasting mix crust ingredients together to make firm dough.
7. Press onto cookie sheet.
8. Spread basil pesto over base.
9. Remove squash from oven.
10. Turn oven heat down to 350.
11. Scatter roast squash, feta, pinenuts & spinach over top.
12. Bake for 40 minutes.
13. Enjoy!
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