| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 slices |
Ingredients
- 1 small butternut squash (about 2 1/2 pounds) peeled, seeded and cut into 1 1/2-inch cubes (to make 2 cups when pureed)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup all-purpose flour
- 1 cup shredded Parmesan
- 1 large egg
- 1 tablespoon baking powder
- 2 teaspoons Italian seasoning
- Nonstick cooking spray, for the baking sheet
- 2 cups baby arugula
- 1 cup fresh basil leaves
- 1/2 cup store-bought roasted almonds
- 1/4 cup grated Parmesan
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 2 cups baby arugula
- 2 ounces thinly sliced prosciutto
- Parmesan shavings, for garnish
- Balsamic glaze, for garnish
Instructions
- For the crust: Preheat the oven to 400 degrees F.
- Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
- To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
- Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
- While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
- Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
- Top with the pesto and spread it, leaving a 1/2-inch border.
- For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 366 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 44 mg |
| Sodium | 707 mg |
Reviews
I added ricotta and thin sliced apples because I had them at the house. I also broiled the pizza with the toppings except for the arugula to get a bit of a crisp to the toppings including my off recipe add ons.
I used less squach and garbanzo bean fliur instead of white fliur. Then i cooked 425 instead. Then i added sauce and vegan toppings and cheese.was delush.
This was soooooo good! I added a bit more flour to give it consistency of dough and cooked for 45 minutes. I also put it under the broiler for 2 minutes after toppings were on to crisp up. Perfect meal for 2 people. Definitely recommend.
Not my favorite but I did do the fresh pesto this time around! My husband has been eating it:)
Looks like an interesting recipe for the gluten-free or reduced carb crowd, and I’m open to that. However, I did notice Ree adding shavings of Locatelli brand Pecorino Romano (which I love – I saw the rind) to the pizza being billed as Parmesan cheese shavings. These two cheeses are interchanged frequently, but there is a difference. Please make that distinction on your show –
I didn’t have squash, prosciutto or arugla (and was too lazy to go to the store) so tried with sweet potato, Canadian bacon and spinach instead. With about 8 minutes left on crust in oven, I tossed some sliced red onion in olive oil onto the pizza for an extra yum. The crust was definitely mushier than a traditional pizza crust, but dude it’s a soft vegetable, so makes sense… prolly will spread it thinner next time and mind the cook time to see if that helps crisp it up. BUT, it was yummy and a great way to get hubby to eat his veggies!! Will definitely make it again.
Really great flavor and easy to make. I plan on making this again.
Great pizza! I used my Vitamix for the crust.
This is the worse texture i have ever made. It was mush. Please give me better instructions!!