Caramelized Sage and Butternut Squash Pizza
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
32 mins
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Total time
47 mins
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Ingredients
1 Kinnikinnick Pizza Crust (150 g)
¾ cup butternut squash - reserve ¼ cup (125 g)
2 tbsp butter - reserve 1 tbsp (30 g)
2 tbsp brown sugar - reserve 1 tbsp (20 g)
¼ cup dried cranberries (30 g)
60 g bocconcini cheese
1 sprig fresh sage (4 - 5 leaves) (4 g)
Optional: garnish with sliced red onion
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Directions
- Preheat oven to 435°F (223°C). Place frozen pizza crust directly on baking tray.
Butternut Squash
- Peel squash and remove seeds. Cut into thin strips (or spiral cut).
- Boil ½ cup squash in salted water until tender. Drain and mash with 1 tablespoon of brown sugar. Set aside.
- In a medium skillet, melt 1 tablespoon of butter. Sauté reserved ¼ cup of thinly sliced squash. Sprinkle with brown sugar and sauté until tender and slightly caramelized, turning throughout the cooking process (approx. 4 - 5 minutes over medium-low heat).
- Carefully remove caramelized squash from skillet and set aside.
- Add reserved 1 tablespoon of butter to skillet and sauté sage leaves until slightly browned (approx. 1 - 2 minutes). Set aside.
Assembly
- Bake thawed crust in preheated oven for 8 minutes.
- Remove from oven and spread squash purée evenly over prebaked pizza crust.
- Break bocconcini cheese into pieces and place on top of purée.
- Top with caramelized squash and sage.
- Sprinkle with cranberries.
- Return to preheated oven and bake for an additional 3 - 5 minutes until cheese melts. Remove pizza from oven and serve warm.
Yields 1 Pizza
Tips & Variations
- We used two 30 g balls of bocconcini per pizza.
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