6:10 PM
Unknown
Total Time: 30 min Prep: 18 min Cook: 12 min
Yield: 4 pizzas Level: Easy
Ingredients
- 1/3 cup cubed, peeled butternut squash (about 2 1/2 ounces)
- 1 tablespoon olive oil
- 1/4 small red onion
- 5 large sage leaves
- 1 tablespoon cornmeal
- 3/4 pound store-bought whole-wheat pizza dough, at room temperature
- Cooking spray
- 4 ounces gorgonzola cheese (2/3 cup crumbled)
- 1/4 cup walnut pieces
Directions
Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.
Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.
Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.
Per serving (2 slices): Calories 390; Fat 19 g (Saturated 8 g); Cholesterol 25 mg; Sodium 860 mg; Carbohydrate 42 g; Fiber 6 g; Protein 14 g
Photograph by Con Poulos
Recipe courtesy of Ellie Krieger for Food Network Magazine
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