Butternut Squash Pizza

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Quick recipe for a veggie pizza. You can swap out the goat cheese with feta or gorgonzala to change up the flavor."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (199.2 g)
  • Calories 395.8
  • Total Fat - 19.9 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 5.3 mg
  • Sodium - 627.2 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 3.6 g
  • Sugars - 12.8 g
  • Protein - 7 g
  • Calcium - 164.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 27.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 450º.

Step 2

Place the squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap and microwave for 5 minutes on high. Drain and toss squash with 1/8 teaspoon salt.

Step 3

While the squash cooks, place the pizza crust on a baking sheet; spread alfredo sauce over the crust.

Step 4

Heat oil in a nonstick skillet. Add the spinach and saute for 1 minute. Stir in the remaining 1/8 teaspoon salt. Arrange the wilted spinach over the alfredo sauce on the pizza crust. Top with the squash and goat cheese. Sprinkle with pepper.

Step 5

Bake the pizza in the bottom third of the oven at 450º for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until the crust is crispy. Cut the pizza into 8 wedges, and serve immediately.

Tips & Variations


No special items needed.

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