Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.
About 2 cups (6 ounces) packaged sliced wild mushroom mix
Prebaked pizza crust
1 small acorn squash (about 6 ounces), halved and seeded
1 tablespoon olive oil
1/3 cup (1 1/2 ounces) coarsely grated smoked Gouda
1 tablespoon chopped fresh sage
How to Make It
Coat a foil-lined shallow aluminum baking sheet with cooking spray; arrange sliced wild mushroom mix on sheet. Bake at 500° until water from mushrooms has evaporated, stirring occasionally (about 5 minutes). Place a prebaked pizza crust on a shallow baking pan. Thinly slice acorn squash; arrange evenly over crust. Brush squash with olive oil; spoon mushrooms over squash. Sprinkle with smoked Gouda and chopped fresh sage. Bake 10 minutes or until top is golden brown and squash is tender. Cut into 8 slices; serve.
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