- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Crust:
Arugula Pesto:
Toppings:
Directions
- 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.
