Butternut, Apple and Spinach Pizza

13 65 159
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 16
Butternut, Apple and Spinach Pizza
Health Rating

Ingredients


1 dough ball (1lb) Pizza dough, commercial (whole wheat)
1 small squash Butternut squash (peeled and cut into 1-inch cubes)
3 tsp Extra virgin olive oil (divided)
1 tbsp Butter, unsalted
2 large White onion (diced small)
142 gm Baby spinach
2 medium Apple (granny smith, peeled and sliced thin)
1 cup, shredded Cheddar cheese, sharp
1 pinch Salt (to taste)
1 dash Black pepper (to taste)
2 tbsp Wheat flour, whole wheat
1 tbsp Cornmeal (yellow) (1-2 tbsp. for sprinkling)
1 tbsp Balsamic vinegar

Instructions


Preheat oven to 375° F. Place a pizza stone in the oven to come up to temperature.

Place squash in a large shallow baking dish. Drizzle with 2 teaspoons of oil, and toss to coat. Transfer to oven, and cook until tender, 25 to 30 minutes. Transfer to a food processor or use a hand blender to puree until smooth. Season to taste with salt and pepper.

Turn oven up to 450° F.

While the butternut is cooking, heat butter in a medium saucepan over medium-low heat. Add onions and sauté until they start to caramelize, approximately 15 minutes. Be sure to stir periodically so they do not burn. Remove from pan and place in a small bowl.

Add last teaspoon of oil to the same pan and sauté spinach until just wilted, approximately 2 minutes and remove from heat.

Divide pizza dough into two equal pieces. Sprinkle a clean counter with 1 tablespoon of flour and roll out one of the pieces of dough to 1⁄8“ thick. Transfer to a pizza peel sprinkled liberally with cornmeal. Trim any excess dough. If you don’t have a pizza peel and stone, you can cook the pizza on a cookie sheet.

To assemble, spread half of the butternut puree on the bottom of the pizza, leaving roughly 1⁄2” edge around the outside. Top with 1⁄2 of the onions, spinach, apples and cheese. Transfer to oven by shaking the pizza carefully onto a pizza stone. Cook for approximately 10 minutes or until the crust is brown, turning once to ensure even cooking. Remove from oven and drizzle with 1⁄2 tablespoon of balsamic vinegar.

Repeat with the remaining dough.

Note:

Take the pizza dough out of the refrigerator at least 30 minutes prior to rolling it out. Room temp dough is much easier to work with.

Makes 2 small pizzas (approx. 8 slices each).

Nutrition Facts

Per Portion

Calories 159
Calories from fat 44
Calories from saturated fat 19.7
Total Fat 4.9 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 9.9 mg
Sodium 286 mg
Potassium 305 mg
Total Carbohydrate 24.1 g
Dietary Fiber 2.3 g
Sugars 4.6 g
Protein 4.6 g

Dietary servings

Per Portion


Fruit 0.1
Grain 0.9
Milk Alternative 0.1
Vegetables 1.3

Energy sources


Pygal61%462.9169901645898223.7199450216277528%292.29073260533943197.673371110027912%348.7672567122692112.9964741811505561%28%12%CarbohydratesFatProtein
Recipe from:
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