Butternut Squash Soppressata Pizza Recipes

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BUTTERNUT SQUASH PIZZAS WITH ROSEMARY



Butternut Squash Pizzas with Rosemary image

Yum, yum, yum!

Provided by dakota kelly

Categories     Main Dish Recipes     Pizza Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 cup thinly sliced onion
½ butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  • Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  • Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 96.9 g, Cholesterol 3 mg, Fat 13.7 g, Fiber 6.8 g, Protein 14.8 g, SaturatedFat 2.1 g, Sodium 947.5 mg, Sugar 9.2 g

BUTTERNUT SQUASH PIZZA



Butternut Squash Pizza image

Categories     Cheese     Vegetable     Bake     Low Fat     Vegetarian     Summer     Healthy     Self

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 8

1 small butternut squash
1 1/2 tsp nutmeg
1 tbsp olive oil
2 medium yellow onions, thinly sliced
3/4 cup grated lowfat Romano
1 1/2 cups grated lowfat fontina
1/4 cup chopped fresh parsley
Grilled Pizza Crust

Steps:

  • Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

BUTTERNUT SQUASH PIZZA



Butternut Squash Pizza image

Healthy bonus: Vitamin C and beta-carotene from the squash

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 8

1 small butternut squash
1 1/2 tsp nutmeg
1 tbsp olive oil
2 medium yellow onions, thinly sliced
3/4 cup grated lowfat Romano
1 1/2 cups grated lowfat fontina
1/4 cup chopped fresh parsley
Grilled Pizza Crust

Steps:

  • Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add ¼ inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

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