Butternut Ribbon Pizza with Pesto
Ingredients
Arugula-Pepita Pesto
-
3
cups
fresh arugula
-
¾
cup
pepitas
-
½ to ¾
cup
freshly grated Parmesan cheese
-
2 to 3
cloves
garlic
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
salt
-
½
cup
extra virgin olive oil
-
to taste
freshly ground black pepper
Pizza Toppings
-
1
batch
easy whole wheat pizza dough
-
5
ounces
chilled goat cheese
-
1
small
butternut squash
-
to garnish
more pepitas
-
to garnish
arugula
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Prepare the butternut squash by peeling and slicing it into ribbons.
- Toss the butternut ribbons with olive oil, salt, and pepper.
- In a food processor, combine arugula, pepitas, Parmesan, garlic, lemon juice, and salt to make the pesto.
- Roll out the pizza dough and lightly oil the edges.
- Spread pesto on each pizza and top with goat cheese and butternut ribbons.
- Bake the pizzas until the crust is golden and the butternut is caramelized.
- Garnish with arugula and red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
2 pizzas
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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