Butternut Squash Pizza
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1 (1-lb) ball bakery pizza dough, at room temperature
- 2 Tbsp olive oil, divided
- 1 cup whole milk ricotta cheese
- 1 cup thinly sliced butternut squash
- 1 shallot, thinly sliced
- 3 oz sliced prosciutto
- 1 cup freshly shredded Parmesan cheese
- 2 Tbsp balsamic glaze
- 2 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 450°F. Roll out dough into a 16-inch round on a greased baking sheet; prick all over with a fork. Brush with 1 Tbsp oil.
- Bake 8 minutes. Top partially-baked crust with ricotta cheese, squash, and shallot; drizzle with 1 Tbsp oil.
- Bake 10 to 15 minutes longer or until crust is golden, topping with prosciutto and Parmesan during last 2 minutes of baking. Drizzle with glaze, and sprinkle with thyme. .
- Cut into wedges to serve. Store any leftovers in an airtight container up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
446
|
446
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 24 | 24 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1067 | 1067 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 2 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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