5

Butternut Squash-Crust Pizza with Fontina and Sage

Total Time
1 hr 7 min
Prep
20 min
Cook
47 min
Serves
4
Difficulty
Easy
Mashed butternut squash forms the base of this pizza crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavor to this slightly spicy pie.
Ingredients

cooking spray

1 spray(s)

cooked cubed butternut squash

1½ cup(s), mashed

all-purpose flour

½ cup(s)

shredded part-skim mozzarella cheese

½ cup(s)

grated Parmesan cheese

1 Tbsp

fresh sage

½ tsp, minced

baking powder

½ tsp

kosher salt

½ tsp

granulated garlic

¼ tsp

ground nutmeg

1 pinch

cayenne pepper

1 pinch

egg(s)

1 large, well beaten

shredded part-skim mozzarella cheese

cup(s)

fontina cheese

cup(s), shredded, shredded

fresh sage

2 tsp, minced

ground nutmeg

1 pinch

Instructions

  1. Preheat oven to 375°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.
  2. Combine mashed squash with next ten ingredients 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.
  3. Combine mozzarella and fontina 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.
  4. Serving size: 2 slices
Notes
Crust can be made 1 to 2 days ahead and reheated in oven before serving. For crisper results, bake pizza crust in a preheated cast-iron skillet that’s coated with cooking spray. Or bake on a baking stone coated with cooking spray.

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