Winter squash pita pizza with Swiss chard & Asiago
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
You can experiment and try different combinations of vegetables and cheese to top this fast and fabulous pizza. In place of the chard, try baby spinach, kale, or any combination of greens. Mozzarella or Manchego could be swapped for the Asiago. Got leftover Asiago cheese? It's excellent grated over salads or pasta.
Ingredients
Whole wheat pita
1 small, 6-inch pocketless pita
Olive oil
1 tsp
Jarred minced garlic
½ tsp
Red pepper flakes
¼ tsp, or to taste
Uncooked Swiss chard
1½ cup(s), chopped, leaves only
Vegetable broth
2 Tbsp
Mashed butternut squash
⅓ cup(s), thawed if frozen
Ground nutmeg
⅛ tsp
Table salt
⅛ tsp
Black pepper
⅛ tsp
Asiago cheese
½ oz, 2 tbsp, shredded
Instructions
1
Preheat oven to 400°F. On sheet pan, place pita. Heat in oven just until beginning to crisp, about 5 minutes.
2
Meanwhile, in medium nonstick skillet over medium heat, warm oil. Add garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add Swiss chard; cook, stirring constantly, until wilted, about 1 minute. Add broth. Cook, stirring often, until chard is tender and liquid has evaporated, about 2 minutes. Set aside.
3
In small bowl, stir together squash, nutmeg, salt, and black pepper. Over pita, spread squash mixture, leaving 1⁄2-inch border around edge. Top with chard mixture; sprinkle with Asiago.
4
Bake until cheese is melted and pita is crisp, about 12 minutes.
5
Serving size: 1 pita
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