Butternut Squash Pizza

Something Extra:
The Healthy Issue 2013

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Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


Butternut Squash Pizza

Butternut Squash Pizza
1½ cups butternut squash, 1/2-inch diced and peeled
1 cup fennel, thinly sliced and quartered
1 small onion, thinly sliced and quartered
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
3 cloves garlic, minced
1 (14-oz.) ball Nob Hill Trading Co. Pizza Dough (in our Deli)
4 oz. fresh mozzarella cheese, torn into 1/2-inch pieces
3/4 cup shredded smoked mozzarella cheese (in our Deli)
1/4 cups shredded Parmesan or Grana Padano cheese (in our Deli)
2 cups baby arugula
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1/4 cup snipped fresh basil
Sea salt and freshly ground pepper to taste

Prep: 30 minutes, Cook: 30 to 35 minutes, Serves: 4 to 6

1. Preheat oven to 450°F. Place squash, fennel and onion on a large baking sheet. Drizzle with oil and toss to coat. Cook for 15 minutes, stirring occasionally, or until soft and lightly browned. Stir in balsamic vinegar and garlic and cook for 2 minutes more.

2. Meanwhile, divide pizza dough into 4 pieces and roll each into a 7-inch circle on a lightly floured board; place on 2 parchment-lined baking sheets. Top evenly with mozzarella cheeses and vegetable mixture; sprinkle with Parmesan. Bake for 10 to 15 minutes or until cheese is lightly browned.

3. Just before serving, toss all salad topping ingredients in a medium bowl; sprinkle over hot pizza.

Nutritional Information:
Calories: 410, Protein: 19g, Total Fat: 17g (Saturated Fat: 6 g, Trans Fat: 0g), Carbohydrates: 48g, Fiber: 6g, Sugar: 5g, Cholesterol: 30 mg, Sodium: 670mg, 11 points


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