Sneaky Butternut Squash Pizza
with Pesto Drizzle
Cooking time
40 minutes
Servings
4
Calories
790 /serving
Pizzaioli in training? Kids can help stretch and shape our trusty pizza dough, then apply a subtle veggie topping: mashed butternut squash blended with cream, finished with generous sprinkling of mozzarella. With final drizzles of cream and basil pesto, dinner is done. Congratulazioni!
We will send you:
- 45ml Basil pesto
- 400g Diced butternut squash
- 15ml Tomato paste
- 120g Grated mozzarella
- 90ml Heavy cream
- 1 Pizza dough
- 20g Florentine Scene spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid, onion, basil, black pepper)
Contains: Cashews • Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
10 g
Sodium
1510 mg
Total Carb
119 g
Sugars
10 g
Protein
29 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
Cook the squash
- In a large pan, heat a drizzle of oil on medium.
- Add the tomato paste and spices. Sauté, 30 sec. to 1 min., until dark red.
- Add the squash, 1 ¼ cups water and S&P. Cook, covered, stirring occasionally, 10 to 12 min., until the squash has softened.
- If the squash is becoming too dry, gradually add up to ¼ cup water.
Make the sauce
- Remove the pan from the heat and mash the squash until smooth.
- Add all but a tbsp of the cream and S&P; stir well.
- Transfer to a bowl and let cool in the fridge while you stretch the dough.
Assemble & bake the pizza
- On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ¼ inch for a thin crust.
- Drizzle with oil.
- Spread with the sauce.
- Top with the cheese and S&P.
- Bake, 16 to 20 min., until golden brown.
- Drizzle with the remaining cream.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Drizzle with the pesto. Bon appétit!
