Butternut Squash Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Simply A (RD) Fact: Butternut squash is a good source of vitamin A, which is essential for eye health!
Ingredients
For the dough:
  • 2 cups all-purpose flour
  • 2¼ teaspoon active dry yeast, equivalent to one package
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Warm water, between 110-115 degrees
  • Vegetable oil
For the butternut squash puree:
  • 1 pound butternut squash, cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½-1 cup low sodium chicken broth
For the Pizza:
  • Pizza dough
  • Butternut Squash puree
  • 3 strips bacon, diced
  • 2 cups baby spinach
  • ½ pound mozzarella cheese, grated
  • ¼ pound fresh mozzarella, cut into thin slices
Instructions
For the pizza dough:
  1. In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, and olive oil. With the mixer on, add in enough warm water to make a soft, slightly sticky dough. Remove the dough from the bowl, add some vegetable oil to the bottom, and then place the dough ball back into the bowl. Cover the top with plastic wrap and a towel and set aside in a warm, draft-free place. Let the dough rise for about 2 hours or until doubled in size.
For the butternut squash puree:
  1. Preheat your oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
  2. Add squash to the baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the squash and then pop the baking sheet in the oven. Bake for 20-25 minutes or until the squash is tender.
  3. Add the roasted squash to the bowl of a food processor and pulse until the squash is broken down. With the food processor running, add in small portions of broth until the texture is completely smooth. Set the puree aside. Portion about a cup for the pizza and save the rest for later! (to make more pizza!!)
To assemble the pizza:
  1. Preheat your oven to 475 degrees. Spray a baking sheet with cooking spray and set aside.
  2. In a small skillet set over medium heat, add in the bacon. Cook until just crisp and then remove to a paper towel-lined plate. Drain the bacon grease from the pan.
  3. Return the skillet to medium heat and add in the spinach. Cook the spinach until just wilted. Remove the spinach and set aside.
  4. Spread the pizza dough onto the baking sheet. Spoon on some of the butternut squash puree and spread evenly over the crust, leaving a one-inch border. Sprinkle over the grated mozzarella cheese and layer on the fresh mozzarella slices. Then evenly spread the wilted spinach and bacon bits over the cheese.
  5. Bake the pizza for 10-15 minutes until the bottom is golden and crisp and the cheese is melty. Cut into squares and dig in!
Nutrition Information
Serving size: 1 wedge slice Calories: 290 calories Fat: 12gm Saturated fat: 6gm Carbohydrates: 30gm Sodium: 598mg Fiber: 2gm Protein: 14.5gm Cholesterol: 31mg
Recipe by Simply A (RD) Foodie at http://simplyrdfoodie.com/butternut-squash-pizza/