Butternut Squash And Arugula Pizza Recipes
BUTTERNUT CRUST PIZZA
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 slices
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 400 degrees F.
- Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
- To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
- Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
- While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
- Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
- Top with the pesto and spread it, leaving a 1/2-inch border.
- For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.
ACORN SQUASH AND ARUGULA PIZZA
i found this on a cooking channel and she made it look so easy that I had to try it not being a pizza sauce fan this was perfect for me and will be using it on thanksgiving. You can use Boboli pizza crust instead of raw but cook crust for about 8min first then add ingredients. Use a very sharp knife on the squash as it can be tough to cut.
Provided by smileybone19732000
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash into slices; make acorn mix toss with acorn squash.
- Put flat onto baking sheet cook on 375°F for 25 minute.
- Take out cool.
- Take non cooked dough roll out place in oven for 15 minutes.
- Pull out and top with both cheeses and stick back in oven for 10 minutes.
- Take out top with peeled squash and Arugula. Drizzle oil and finish with dash of cracked pepper.
- Cut into about 8 slices and enjoy.
Nutrition Facts : Calories 159.1, Fat 9.8, SaturatedFat 4.9, Cholesterol 23.2, Sodium 277.8, Carbohydrate 11.8, Fiber 1.2, Sugar 3.4, Protein 7.2
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