Tuesday's Cupboard—Butternut Squash Crust 4-Cheese & Sage Pizza

Adapted from Weight Watcher's Magazine March/April 2016

Butternut Squash Crust 
4-Cheese & Sage Pizza

Prep 30 minutes
Cook 45 to 60 minutes
serves 2

Thin crust & 4 kinds of cheese with fresh sage


Olive oil PAM
1-1/2 cup cooked, mashed butternut squash
1/2 cup all-purpose flour
1/2 cup shredded sharp cheddar cheese
1 T. grated Parmesan cheese
1 tsp. minced fresh sage
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
1/4 tsp. powdered garlic
a pinch of nutmeg
a pinch of cayenne pepper
1 large egg, well beaten


1/2 cup shredded jack cheese
1/2 cup shredded fontina cheese
3 T. minced fresh sage
cracked black pepper
a pinch of nutmeg

make it!

1.  Preheat oven to 375°F.  Line a large rimmed cookie sheet with parchment paper sprayed with PAM or use a Silpat.

2.  Combine all crust ingredients in a large mixing bowl.  

This is a fun crust to make!  I use pre-packaged, pre-cut butternut squash
& pre-shredded cheddar cheese.

3.  Spoon crust mixture into 2 oblong-ish circles on the baking sheet.  Smooth each crust with a spoon to form an even thickness.  

4.  Bake until brown on the bottom, about 45 minutes on the Silpat.  

This is the tricky part.  With a plastic pancake turner, loosen the edges & centers of each crust and carefully flip over.  Don't try to flip the crusts if there are any gooey spots.  Just cook more until the bottom is done enough to flip.  Bake until evenly browned, 15 minutes more. 

toasty sharp cheddar & Parmesan cheeses bake
into these butternut squash crusts

5.  Combine the jack & fontina cheeses with the remaining fresh sage.  Divide the cheese topping evenly between the 2 crusts.  Add a pinch of nutmeg & a couple of dashes of paprika to each pizza.  Top with a little cracked black pepper.  

jack & fontina cheeses with fresh sage, paprika & cracked black pepper

6.  Return pizzas to the oven.  Bake until cheese is melted & bubbly, for about 25 minutes. 

bon appétit

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