Roasted Squash And Sage Pizza Or Pita Pizza Or Burrito Recipes
SAGE AND SQUASH PIZZA WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚ F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes.
- Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven.
- Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes.
- Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad.
Nutrition Facts : Calories 490, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1466 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Sugar 3 grams, Protein 20 grams
ROASTED SQUASH AND SAGE PIZZA (OR PITA PIZZA OR BURRITO)
This is my favorite pizza ever. The roasted goodness of the squash goes perfectly with the tang of the tomato sauce. It looks like a long ingredient list, but it's mostly spices. This recipes makes enough toppings for two big pizzas, 6 pita pizzas, or 6-8 burritos. Everything can be made ahead and then assembled and popped into the oven. Adjust the level of "hot" you like by increasing or decreasing the red pepper. If you only want to make one pizza, halve the ingredients (except for the squash and sage, you gotta roast the whole thing -- and you'll love the roasted squash as is as a side dish.) I found this recipe in the September 2008 issue of Delicious Living magazine.
Provided by Wish I Could Cook
Categories Vegetable
Time 1h30m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
- Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
- While squash is roasting, combine remaining oil, salt, oregano, red pepper and garlic in a small saucepan and saute on medium-high for about a minute, stirring frequently.
- Stir in tomatoes with juices and bring to a boil for a minute.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add balsamic vinegar. Stir for another minute and remove from heat.
- Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
- Bake at 400 degrees until cheese is melted.
- Enjoy hot.
Nutrition Facts : Calories 228.8, Fat 13.4, SaturatedFat 4.7, Cholesterol 22.4, Sodium 479.9, Carbohydrate 21.6, Fiber 4.1, Sugar 6.2, Protein 8.7
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