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Butternut squash pizzas with rosemary

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Ingredients

Adjust Servings:
2 cups of thinly sliced onions
1 cup butternut squash. Should be seeded, sliced and peeled
1 tbsp fresh rosemary, chopped
4 tbsp olive oil
450 grams of pizza crust dough
2 tbsp cornmeal
3 tbsp Parmesan cheese
salt and pepper according to taste

Nutritional information

calories
carbohydrates
protein
fat
sodium
cholesterol

Butternut squash pizzas with rosemary

Features:
  • Veg
Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

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    Not all vegetables are tempting enough that you can eat them as a salad or just sautéed in butter. Butternut squash soups are common, but try this pizza with the vegetable and see how instantly you develop a liking for it! If you love home-made pizzas there is no reason not to try new varieties when it comes to topping.

    When you re caramelizing the vegetables, adding a spoon of balsamic vinegar helps in quick cooking and caramelization.

    Health benefits

    Pizza is a dish that combines many healthy ingredients in one powerful food. Although it is primarily known as an indulgent food item, many people scoff at the health benefits. It is still important to not over eat pizza because of the high amounts of calories and saturated fats that could disrupt healthy biological function.

    The main ingredient used here is butternut squash. The fruit is an excellent source of vitamin E, niacin, thiamin B6, folate and manganese. This helps in the formation of connective tissue, strengthening of bones and preventing harmful blood clots. Butternut squash can be used to help in weight loss.

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    How to make Butternut squash pizzas with rosemary

    • Preheat the oven to about 400 degrees F.
    • Toss the sliced onion and squash in a roasting pan. Sprinkle pepper, salt, rosemary and 2 tbsp of olive oil. Toss to coat.
    • Bake the mixture in the preheated oven for 20 minutes or until the onions are lightly browned.
    • Increase the temperature of the oven to about 450 degrees F.

    For preparing the dough:

    Roll balls of dough onto floured surfaces. Their ideal size should reach about 8 inches. Place these balls on a baking sheet and drizzle cornmeal over them. Here is the important part: distribute the squash mixture you just prepared over and bake for 10 minutes. Do check occasionally to see if the crust is firm enough to pull out. Toss with cheese and olive oil. Cut into bite sized quarters for serving

    Trivia

    • Did you know that butternut squash is made by cross breeding hubbard squash and gooseneck squash? It can be grown on vines that have the peculiar shape of an elongated bell.
    • Identified primarily because of their quirky shape, butternut squash is native to North America and historians believe that it was originally cultivated in Massachusetts. It is rare and not easily found all around the world.
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