Butternut Squash Pizza
Ingredients
- 1 (15-oz) pkg already-rolled-out bakery pizza dough (see Note)
- 2 Tbsp olive oil, divided
- 1 cup ricotta cheese
- 1 cup thinly sliced butternut squash (about ½ small squash; 5 oz)
- 1 shallot, thinly sliced
- 2 oz thinly sliced prosciutto (about 4 slices)
- 1 cup freshly grated Parmesan cheese
- 1 Tbsp balsamic glaze
- Chopped fresh thyme (optional)
Instructions
- Preheat oven to 450°F. Roll out pizza dough into a 16-inch round on a greased baking sheet; prick dough all over with a fork. Brush with 1 Tbsp oil; sprinkle lightly with salt and pepper, if desired. Bake 8 minutes.
- Top partially-baked crust with ricotta cheese, squash, and shallot; drizzle with 1 Tbsp oil.
- Bake 10 to 15 minutes or until crust is golden, topping with prosciutto and Parmesan during last 2 minutes of baking; drizzle with glaze, and sprinkle with thyme, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
350
|
350
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 978 | 978 |
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