Butternut Squash Pizza
Wine Recommendation
Bota Box RedVolution
Ingredients
- 1 (15-oz) pkg already rolled out bakery pizza dough
- 2 Tbsp olive oil, divided
- 1 cup ricotta cheese
- 1 cup peeled thinly sliced butternut squash
- 1 shallot, thinly sliced
- 2 oz thinly sliced prosciutto
- 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. 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. Serve half, and reserve remaining half for another meal.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
381
|
381
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 17 | 17 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 947 | 947 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 4 | 4 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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