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Photo of Butternut & bacon pita pizzas by WW

Butternut & bacon pita pizzas

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
What a way to celebrate the flavors of fall! Fresh butternut cubes are cooked and mashed, spread onto pitas, then topped with rosemary-scented seared onions, mozzarella, and bacon. With each bite, you get the earthy sweetness of squash, the piney depth of rosemary, and the smoky essence of bacon. Whole-wheat or multigrain pitas make great, easy pizza crusts—simply toast them under the broiler, pile on the toppings, and pop back in the oven to melt the cheese.

Ingredients

Cooking spray

4 spray(s)

Uncooked onion

1 small, thinly sliced

Rosemary

1 tsp, finely chopped

Kosher salt

1 pinch(es)

Uncooked butternut squash

12 oz, cubed

Kosher salt

½ tsp

Whole wheat pita

4 pita(s), or multigrain pitas

Shredded part skim mozzarella cheese

½ cup(s)

Cooked crisp center cut bacon

3 slice(s), crumbled

Instructions

  1. Coat a medium skillet with cooking spray. Heat the pan over medium-high heat. Add the onion, rosemary, and ⅛ tsp salt; sauté until the onion is lightly browned and softened, 6 to 8 minutes.
  2. Meanwhile, place the squash in a medium microwave-safe bowl. Cover and microwave on High for 5 minutes. Carefully uncover the bowl and sprinkle the squash with the remaining 1/2 tsp salt. Mash the squash mixture with a fork until smooth.
  3. Preheat the broiler to High. Arrange the pitas on a sheet pan; broil until crisp and toasted, 1 to 2 minutes per side.
  4. Reduce the broiler heat to Low. Spread the squash mixture evenly over the toasted pitas; top evenly with the onion mixture. Sprinkle evenly with the cheese and then the bacon. Broil the pizzas until the cheese melts and starts to brown, about 2 minutes.
  5. Serving size: 1 pita pizza

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