Uncooked butternut squash
3 cup(s), peeled, cubed (about 13 oz)
Whole wheat pizza dough
10 oz, at room temperature
Jarred fat-free marinara sauce
Shredded part-skim mozzarella cheese
Grated Pecorino cheese
12 leaf/leaves, small
- Place pizza stone, rimless baking sheet, or inverted rimmed baking sheet on center rack of oven and preheat to 450°F. Line another baking sheet pan with parchment paper. Place squash on pan. Drizzle with oil and sprinkle with salt and black pepper. Toss squash until coated. Coat squash with nonstick spray. Place sheet pan directly on top of preheated pizza stone. Roast squash, stirring after 15 minutes, until browned and tender, about 25 minutes total. Remove squash from oven, leaving pizza stone in oven.
- Increase oven temperature to 500°F. Place large piece of parchment paper on large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to 13- to 14-inch-long oval. Spread marinara over dough, leaving 3⁄4-inch border. Sprinkle with mozzarella and Parmesan and top with squash. Carefully slide pizza on paper onto preheated pizza stone. Bake until crust is browned and crisp, 8 to 10 minutes.
- Meanwhile, arrange sage leaves on double layer of paper towels. Lightly coat both sides of leaves with nonstick spray and arrange leaves, dull-side up. Microwave on High until leaves are brittle and crisp, 11⁄2 to 2 minutes, checking after 1 minute. Transfer pizza to cutting board. Scatter sage leaves on top. Cut into 8 slices.
- Serving size: 2 slices