Butternut Squash-Crust Pizza with Fontina and Sage
6
Points®
Temps total: 1 h 7 min • Préparation: 20 min • Cuisson: 47 min • Portions: 4 • Difficulté: Facile
Mashed butternut squash forms the base of this pizza crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavour to this slightly spicy pie.
Ingrédients
Olive oil cooking spray
1 spray(s)
Cooked cubed butternut squash
1½ cup(s), (375 ml), mashed
All-purpose flour
½ cup(s), (125 ml)
Part-skim mozzarella cheese
½ cup(s), shredded, (125 ml)
Grated Parmesan cheese
1 tbsp(s), (15 ml)
Raw sage
½ tsp(s), (2 ml), minced
Baking powder
½ tsp(s), (2 ml)
Kosher salt
½ tsp(s), (2 ml)
Minced garlic
¼ tsp(s), (1 ml)
Ground nutmeg
1 pinch(es)
Cayenne pepper
1 pinch(es)
Egg
1 large, well beaten
Part-skim mozzarella cheese
⅓ cup(s), shredded, (75 ml)
Fontina cheese
⅓ cup(s), shredded, (75 ml), shredded
Fresh sage
2 tsp(s), (10 ml), minced
Ground nutmeg
1 pinch(es)
Instructions
1
Preheat oven to 190 °C (375 °F). Line a large rimmed sheet pan with parchment paper; coat with cooking spray. Combine all crust ingredients in a large bowl. Spoon crust mixture into two 20-cm (8-inch) circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 25 minutes; carefully flip over. Bake until evenly browned, 15 minutes more. Combine both types of cheeses in a medium bowl; scatter evenly across cooked crusts and sprinkle with sage. Return pizza to oven; bake until cheese melts, 57 minutes. Garnish with nutmeg; slice each pizza into 4 pieces and serve.
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