Foodie Friday: Butternut Squash-Crust Pizza with Fontina and Sage


Happy Friday everyone!!

I hope you are doing well today!

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I am happy to report that today’s edition of Foodie Friday is a new personal favorite of mine!

Heck yes.

Although the picture doesn’t look as appetizing as I would like, it is freaking delicious.

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.

Did someone say more veggies?

Ingredients:

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cooking spray
1 12 cup cooked cubed butternut squash, mashed
12 cup all-purpose flour
12  cup shredded mozzarella cheese
1 Tbsp grated Parmesan cheese
12 tsp fresh sage, minced
12 tsp baking powder
12 tsp kosher salt
14 tsp granulated garlic
1 pinch ground nutmeg
1 pinch cayenne pepper
1 large egg, well beaten
23 cup shredded mozzarella cheese
2⁄3 cup Fontina cheese, shredded
2 tsp fresh sage, minced
1 pinch ground nutmeg

Directions:

Preheat oven to 375°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.

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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.

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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.

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Crust can be made 1 to 2 days ahead of time 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 (like I did).

 

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You can add any meats or veggies that you would like to this pizza (I tried it on the first go around), but I think it takes away from the flavor of the cheese and the squash.

 

________________________________________
OC Half Marathon Commitment Countdown Update:

 

GAH!

 

Where did the time go?

 

I am 3 weeks (24 days) away from the OC Half and I am just now getting back on track from my vacation.

 

Although I haven’t gained any weight, I certainly haven’t lost any.

 

3 weeks is enough time to make a difference right?

 

Right.

 

Keep on, keepin’ on my friends!

-RatherBeRunnin’

Let’s connect!

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4 thoughts on “Foodie Friday: Butternut Squash-Crust Pizza with Fontina and Sage

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