Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Butternut & sage pizza by WW

Butternut & sage pizza

8
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
This pizza is topped with addictively crispy “fried” sage leaves—with no frying needed. Just spray the leaves with cooking spray and microwave for a minute or two. You’ll never fry them again.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

1 whole, small, cubed

Olive Oil

1 teaspoon(s)

The Northern Dough Co. Pizza Dough Wholemeal

300 g

Tesco Tomato & Herb Pizza Sauce

125 g

Half fat Cheddar cheese

85 g, Grated

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated, Grated

Sage, fresh

12 g

Instructions

  1. Place a pizza stone, rimless baking sheet, or inverted rimmed baking sheet on the middle rack of the oven and preheat to 230°C. Line another baking sheet with baking paper. Place the squash on the pan and drizzle with the oil and sprinkle with salt and black pepper and toss to coat. Mist with cooking spray then place the baking tray on top of the preheated pizza stone/tray. Roast for 25 minutes or until browned and tender. Remove from the oven, and set aside to cool.
  2. Increase oven temperature to 260°C. Place a large piece of baking paper on a large cutting board. Roll out the dough to 13- to 14-inch-long oval. Spread the pizza sauce over the dough, leaving 3⁄4-inch border. Sprinkle with mozzarella and Parmesan and top with the squash. Carefully slide the pizza onto the preheated pizza stone/tray. Bake for 8-10 minutes, until the crust is browned and crisp.
  3. Meanwhile, arrange the sage leaves on a double layer of paper towels. Lightly coat both sides of leaves with cooking spray and arrange leaves, dull-side up. Microwave on High until leaves are brittle and crisp, 1 1⁄2 to 2 minutes, checking after 1 minute. Transfer pizza to cutting board. Scatter sage leaves on top. Cut into 8 slices.

You might like

You might like