Photo of Butternut squash-crust pizza with Fontina and sage by WW

Butternut squash-crust pizza with Fontina and sage

6
5
5
Smartpoints value per serving
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. The crust can be made 1 to 2 days ahead and reheated in the oven. For crisper results, bake the pizza crust in a preheated cast-iron skillet that’s coated with cooking spray. Or bake on a baking stone coated with cooking spray. Bulk out this pizza with more veggies by topping it with fresh arugula just before serving. You can also top it with roasted, chopped eggplant, onion, or other vegetables of your choice.

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

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