Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.

Laura Zapalowski
Recipe by Cooking Light November 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.

  • While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.

  • Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.

  • Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

Nutrition Facts

284 calories; fat 10.1g; saturated fat 3.2g; mono fat 2.2g; poly fat 3.6g; protein 9g; carbohydrates 41g; fiber 4g; cholesterol 10mg; iron 4mg; sodium 504mg; calcium 149mg.
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