Winter squash pita pizza with Swiss chard & Asiago

Total Time
30 min
5 min
25 min
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.


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

Pureed butternut squash

cup(s), thawed if frozen

Ground nutmeg


Table salt


Black pepper


Asiago cheese

½ oz, 2 tbsp, shredded


  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