Butternut Squash Spinach Goat Cheese Pizza Recipes

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• 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 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. 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, 10 to 12 minutes.

BUTTERNUT SQUASH PIZZAS WITH ROSEMARY

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.

BUTTERNUT SQUASH SPINACH & GOAT CHEESE PIZZA

Steps:

• 1. Heat oven 400 degrees
• 2. Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned (15 - 25 mins--depending on your oven, mine runs very hot )stirring halfway through. Set aside.
• 3. In a large skillet over med-high heat add remaining oil. Cook onion (add 1/4 tsp salt), stirring until LIGHT brown. Add 2 Tablespoons of water, cook stirring until GOLDEN ( 5 mins).Remove from heat
• 4. Turn oven up to 450(once squash is cooked of course). Sprinkle flour on flat surface and press dough into a 15 inch circle or 10" x 16" in rectangle(I use a rolling pin). Top with squash, onion, spinach, cheese and thyme.
• 5. Dust a pizza stone or inverted cookie sheet /w/ cornmeal; place pizza on it. Bake until crust is crispy and cheese melts. Depending on your oven this should take anywhere from 8 - 12 minutes.
• 6. THIS IS JUST A TIP--when I use dried herbs such as the thyme in this recipe...rub the thyme well with your finger tips. This releases the natural oils in the herb/spice and brings out the flavor!

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA RECIPE | EPICURIOUS.COM

Steps:

• 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 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking
• sheet, cook squash until soft and lightly browned, 25 minutes,
• stirring halfway through; set aside. In a large skillet
• over medium-high heat, heat remaining 1 tablespoon oil. Cook
• onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper),
• stirring, until light brown, 10 minutes. Add 2 tablespoons water;
• cook, stirring, until brown, 5 minutes. 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, 10 to 12 minutes.
• calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,
• grams fiber, 8 grams protein
• Nutritional analysis provided by
• Self