Butternut Squash and Gorgonzola Pizza
- 1/3 cup cubed, peeled butternut squash (about 2 1/2 ounces)
- 1 tablespoon olive oil
- 1/4 small red onion
- 5 large sage leaves
- 1 tablespoon cornmeal
- 3/4 pound store-bought whole-wheat pizza dough, at room temperature
- Cooking spray
- 4 ounces gorgonzola cheese (2/3 cup crumbled)
- 1/4 cup walnut pieces
Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.
Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.
Per serving (2 slices): Calories 390; Fat 19 g (Saturated 8 g); Cholesterol 25 mg; Sodium 860 mg; Carbohydrate 42 g; Fiber 6 g; Protein 14 g
Photograph by Con Poulos
Recipe courtesy of Ellie Krieger for Food Network Magazine
Recipe courtesy of Marcela Valladolid