Butternut squash-crust pizza with Fontina and sage

6 Points, Pizza

Prep Time: 0:20 Cook Time: 0:47 Total Time: 1:07 Difficulty: Easy Servings: 4 Source:

Ingredients

1 spray cooking spray

1 1/2 cup cooked cubed butternut squash, mashed

1/2 cup all-purpose flour

1/2 cup shredded part-skim mozzarella cheese

1 Tbsp grated parmesan cheese

1/2 tsp sage, minced

1/2 tsp baking powder

1/2 tsp kosher salt

1/4 tsp granulated garlic

1 pinch ground nutmeg

1 pinch cayenne pepper

1 large egg , well beaten

1/3 cup shredded part-skim mozzarella cheese

1/3 cup fontina cheese, shredded

2 tsp sage, minced fresh

1 pinch ground nutmeg

Directions

Preheat oven to 375°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.

Combine mashed squash with next ten ingredients in a large bowl. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 25 minutes; carefully flip over. Bake until evenly browned, 15 minutes more.

Combine mozzarella and fontina cheeses in a medium bowl; scatter evenly across cooked crusts and sprinkle with sage. Return pizza to oven; bake until cheese melts, 5-7 minutes. Garnish with nutmeg; slice each pizza into 4 pieces and serve.

Nutrition

6 smart points