Pumpkin squash pizza recipe
Makes 4-6 servings
1 cup sliced and roasted pumpkin
1 cup sliced and roasted Delicata squash
1 cup sliced white onion
1 sprig of fresh thyme
1 tsp. dried nutmeg or sage
To roast pumpkin, cut a small cooking pumpkin in quarters, remove seeds and strings. Place pumpkin quarters flesh side down in roasting pan or on shallow baking sheet. Bake at 400 degrees in oven until you can easily pierce the flesh with a fork (about 30-45 minutes).
To roast the squash, cut Delicata squash in ½ inch wide rings. Place in shallow baking dish greased with olive oil and bake at 400 degrees until flesh can be pierced with fork.
Caramelize or brown 1 cup onion slices in 1 -2 Tbsp. of unsalted butter and set aside.
Prepare two ingredient pizza dough and divide dough into two smaller balls of dough. Lightly flour a cutting board and begin to spread one ball of dough into an approximate ten-inch size crust. Place crust in a greased pie pan or a 9x9 inch baking dish.
Cut roasted pumpkin and squash into strips.
Brush olive oil onto pizza crust. Layer roasted pumpkin and squash onto crust, then layer caramelized onion. Sprinkle with fresh thyme and nutmeg or sage.
Bake in oven at 425 degrees for up to 30 minutes or until crust is lightly browned.
Note: Cooking time will vary when roasting pumpkin and squash. It is best to roast until you can gently pierce with a fork, but they do not need to be soft. Will continue to cook when added to crust and baked as prepared pizza.
Nutrition analysis per serving: 180 calories, 8 g fat, 6 g protein, 24 g carbohydrate, 1 g fiber, 310 mg sodium