Wide ribbons of fresh butternut squash become tender while the pizza bakes, a colorful and faintly sweet contrast to the peppery arugula pesto.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
20 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Place crust on a baking sheet; coat with cooking spray. Bake at 450°F for 5 minutes.

  • Process arugula, parsley, walnuts, juice, garlic, and Parmesan cheese in a mini food processor until finely chopped. With food processor running, slowly add 2 1/2 tablespoons oil. Add 1 tablespoon water; pulse to combine. Spread mixture over crust, leaving a 1/2-inch border.

  • Combine remaining 1 1/2 teaspoons oil, squash, salt, and pepper in a bowl; arrange over pesto. Sprinkle goat cheese over pizza. Bake at 450°F for 10 minutes. Cut into 8 slices.

Nutrition Facts

397 calories; fat 24g; saturated fat 6g; protein 12g; carbohydrates 34g; fiber 1g; sodium 572mg; sugars 2g; added sugar 1g.
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