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
Calories159
Calories from fat44
Calories from saturated fat19.7
Total Fat4.9 g
Saturated Fat2.2 g
Trans Fat0.0 g
Polyunsaturated Fat0.3 g
Monounsaturated Fat1.5 g
Cholesterol9.9 mg
Sodium286 mg
Potassium305 mg
Total Carbohydrate24.1 g
Dietary Fiber2.3 g
Sugars4.6 g
Protein4.6 g
Dietary servings
Per Portion
Fruit
0.1
Grain
0.9
Milk Alternative
0.1
Vegetables
1.3
Energy sources
Recipe from:
Alethea Copelas, The Inspired Kitchen