Butternut Squash-Crust Pizza with Fontina and Sage

6 SmartPoints™
Published March 14, 2016

Prep time: 20 min   Cook time: 47min   Serves: 4   Difficulty: Easy

Recipe Details


1 spray(s) cooking spray
1 1⁄2 cup(s) cooked cubed butternut squash, mashed
1⁄2 cup(s) all-purpose flour
1⁄2 cup(s) shredded part-skim mozzarella cheese
1 Tbsp grated Parmesan cheese
1⁄2 tsp raw sage, minced
1⁄2 tsp baking powder
1⁄2 tsp kosher salt
1⁄4 tsp granulated garlic
1 pinch ground nutmeg
1 pinch cayenne pepper
1 large egg(s), well beaten
1⁄3 cup(s) shredded part-skim mozzarella cheese
1⁄3 cup(s) fontina cheese, shredded
2 tsp fresh sage, minced
1 pinch ground nutmeg



  1. Preheat oven to 375°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.Combine mashed squash through beaten egg in a large bowl. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 25 minutes; carefully flip over. Bake until evenly browned, 15 minutes more.
  2. Combine both types of cheeses in a medium bowl; scatter evenly across cooked crusts and sprinkle with sage. Return pizza to oven; bake until cheese melts, 5-7 minutes. Garnish with nutmeg; slice each pizza into 4 pieces and serve.
  3. Serving size: 2 slices