ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom, Squash, and Smoked Gouda Pizza (The Healthy Indulgence)

Photo: Quentin Bacon
Yield Makes 8 servings (serving size: 1 slice)
Prep: 12 minutes; Cook: 15 minutes.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.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 156
  • fat 5 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 243 mg
  • calcium 57 mg

How to Make It

  1. 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.