SEASON:
Fall
VEGETARIAN
Inspired by one of my favorite Trader Joe’s frozen finds, which, sadly, has now been discontinued, this pizza is a cozy fall meal. I highly recommend advance planning with this one, so the next time you’re roasting butternut squash and mashing sweet potatoes, you can add this pizza to your menu. With those ingredients ready to go, grab a store-bought pizza dough, and you’ll have dinner on the table in 25 minutes.
Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes
1 (16-ounce) package store-bought pizza dough
1 tablespoon olive oil
½ onion, sliced
1 cup mashed sweet potato
6 ounces butternut squash, roasted and chopped
2 ounces kale, chopped
4 ounces Parmesan cheese, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
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1.
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Preheat the oven to 425°F and allow the dough to sit out at room temperature. |
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2.
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While the oven is warming up, heat the olive oil in a pan and sauté the sliced onion until translucent. |
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3.
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Roll the dough out onto a sheet pan. Spread the mashed sweet potato evenly onto the dough. |
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4.
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Top the pizza with the onion, squash, kale, and Parmesan cheese. Season with salt and pepper. |
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5.
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Bake for 12 to 14 minutes, or until the crust is crisp. |
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➢
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Beyond the basics:
Take things up a notch in the kitchen and make your own pizza crust. May I suggest the cauliflower pizza crust
? |
VARIATIONS:
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Southwest Sweet Potato Pizza:
Instead of kale, butternut squash, and Parmesan, top the pizza with black beans, corn, tomatoes, and cheddar cheese. |
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Mediterranean Pizza:
For a more traditional veggie pizza pie, use tomato sauce and top with artichokes, olives, and goat cheese. |
PER SERVING:
Calories: 518; Total fat: 15g; Carbohydrates: 79g; Fiber: 7g; Protein: 20g; Calcium: 331mg; Vitamin D: 6mcg; Vitamin B12
: 0mcg; Iron: 4mg; Zinc: 2mg