1 ball (160z) store bought whole-wheat pizza dough, room temp
2 cups chopped fresh baby spinach
4 oz crumbled goat cheese
1/4 tsp dried thyme
2 tbsp cornmeal
Instructions
Heat oven to 400. Heat pizza stone on bottom rack (or use an inverted 11 x 16 cookie sheet, not heated). Toss squash with 1 tsp oil, 1/8 salt and pepper. On baking sheet, cook squash until soft and lightly browned, about 25 minutes, stirring halfway through. Set aside.
In large skillet over medium heat, heat remaining 1 tbsp oil. Cook onion (season with rest of salt and pepper) until light brown about 10 minutes. Add 2 tbsp water, cook 5 minutes more. Remove from heat
Turn oven up to 450. Sprinkle flour on a flat surface. Press dough into a 15 inch circle or 10 x 16 rectangle. Top with squash, onion, spinach, cheese, and thyme. Dust stone or inverted sheet with cornmeal, place pizza on it. Bake until crust is crispy and cheese melts, about 10 minutes.
222 calories per slice, 9g fat, 32g carb, 8 g protein
Originally Submitted
4/8/2012
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