Butternut Squash Pizza With Hazelnut Dough Recipes

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BUTTERNUT SQUASH PIZZA CRUST



Butternut Squash Pizza Crust image

This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.

Provided by TheSugarFreeDiva

Categories     Appetizer     dinner     lunch

Time 35m

Number Of Ingredients 6

3 cups Butternut Squash (- roasted, cubed, smashed. Can use canned.)
3 cups All Purpose Flour (-See post for alternatives)
1 tsp Baking Powder
1 tsp Salt
1 ¼ cup Mozzarella Cheese (-grated or shredded)
2 Egg (-beaten)

Steps:

  • Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.
  • In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.
  • Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).

Nutrition Facts : Calories 263 kcal, Carbohydrate 43 g, Protein 11 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 420 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BUTTERNUT CRUST PIZZA



Butternut Crust Pizza image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 slices

Number Of Ingredients 19

1 small butternut squash (about 2 1/2 pounds) peeled, seeded and cut into 1 1/2-inch cubes (to make 2 cups when pureed)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 cup shredded Parmesan
1 large egg
1 tablespoon baking powder
2 teaspoons Italian seasoning
Nonstick cooking spray, for the baking sheet
2 cups baby arugula
1 cup fresh basil leaves
1/2 cup store-bought roasted almonds
1/4 cup grated Parmesan
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 cups baby arugula
2 ounces thinly sliced prosciutto
Parmesan shavings, for garnish
Balsamic glaze, for garnish

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.

BUTTERNUT SQUASH AND ARUGULA PIZZA



Butternut Squash and Arugula Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings (one 14-inch pizza)

Number Of Ingredients 18

2 cups bread flour or all-purpose flour, plus more for dusting
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for the bowl
Cornmeal, for dusting, optional
One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 large garlic clove, smashed
2 cups shredded mozzarella
4 ounces goat cheese, coarsely crumbled
3 cups baby arugula
Zest of 1 lemon plus juice of 1/2 lemon

Steps:

  • For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, preheat the oven to 400 degrees F.
  • Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
  • In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
  • Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
  • Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
  • Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

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.

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