• Main
  • Recipes
  • Butternut Squash, Parmesan, and Sage Pizzas Recipe

Butternut Squash, Parmesan, and Sage Pizzas Recipe

Posted by
Rate It!
Butternut Squash, Parmesan, and Sage Pizzas
Add your photo!
Ingredients
15
Count
Nutrition
1611
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  2. Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
  3. Make the pizza: Preheat oven to 450°F.
  4. In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered.
  5. In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.
  6. Increase temperature to 500°F.
  7. On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  8. Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.
  9. Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1610.57 Kcal (6743 kJ)
Calories from fat 381.05 Kcal
% Daily Value*
Total Fat 42.34g 65%
Cholesterol 61.21mg 20%
Sodium 4609.36mg 192%
Potassium 592.69mg 13%
Total Carbs 243.65g 81%
Sugars 27.84g 111%
Dietary Fiber 10.89g 44%
Protein 58.61g 117%
Vitamin C 1.6mg 3%
Iron 4.4mg 24%
Calcium 923.3mg 92%
Amount Per 100 g
Calories 245.29 Kcal (1027 kJ)
Calories from fat 58.03 Kcal
% Daily Value*
Total Fat 6.45g 65%
Cholesterol 9.32mg 20%
Sodium 702.02mg 192%
Potassium 90.27mg 13%
Total Carbs 37.11g 81%
Sugars 4.24g 111%
Dietary Fiber 1.66g 44%
Protein 8.93g 117%
Vitamin C 0.2mg 3%
Iron 0.7mg 24%
Calcium 140.6mg 92%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 34.9
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top