Butternut Squash, Spinach and Goat Cheese Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 cups cubed butternut squash (1/2-inch pieces) |
1 tablespoon plus 1 teaspoon olive oil, divided |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 medium red onion, halved and thinly sliced |
1/4 cup all-purpose flour |
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature |
2 cups chopped fresh baby spinach |
4 ounces crumbled goat cheese |
1/2 teaspoon dried thyme |
2 tablespoons cornmeal |
Directions:
1. Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11 x 16 cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10 x 16 rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
2. 222 calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate, 5 grams fiber, 8 grams protein Nutritional analysis provided by Self
|
|