BUTTERNUT SQUASH PIZZA

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BUTTERNUT SQUASH PIZZA

1 small butternut squash

1 1/2 tsp nutmeg

1 tbsp olive oil

2 medium yellow onions, thinly sliced

3/4 cup grated lowfat Romano

1 1/2 cups grated lowfat fontina

1/4 cup chopped fresh parsley

Grilled Pizza Crust(below)

 

 

 

 

Cut squash in half lengthwise and remove seeds. Prick

rind with a fork. Place cut side down in a baking dish

and add 1/4 inch water. Microwave squash on high 10

minutes, checking for doneness. (To bake: Preheat oven

to 350°F. Place cut side down on a baking sheet. Bake

until soft, about 1 hour.) Remove and cool. Scoop out

flesh and place in a medium-sized bowl. Mix with salt,

pepper, and nutmeg. Heat oil in a medium-sized pot

over medium heat and sauté onions until light brown.

Remove from heat and cool. Season with salt. In a

separate bowl, mix cheeses. Make crust. While second

side of each crust is grilling, spread 1/8 cheese

mixture over cooked side of each crust and top with

onions. Top with dollops of squash; sprinkle with

parsley. Rotate 3 to 4 minutes until bottom is golden

brown.

 

Makes topping for 8 individual pizzas.

 

Per serving: 406 calories, 14.1 g fat (2.5 g saturated

fat), 55.5 g carbohydrates, 17.3 g protein, 4.6 g

fiber

 

Source: SELF magazine, Nov 2007

Formatted by Chupa BAbi: 11.19.07

 

 

Grilled Pizza Crust

1 tbsp molasses

1 package (1/4 oz) active dry yeast

1 1/2 tbsp kosher salt

2 1/2 tbsp olive oil

1 1/4 cups whole-wheat pastry flour

2 1/2 cups unbleached all-purpose flour

Vegetable-oil cooking spray

In a large bowl, combine molasses and yeast with 1 1/3

cups lukewarm water. Stir. Set aside until bubbly,

about 5 minutes. Add salt and oil and stir. In a

separate bowl, mix flours together. Add yeast mixture

to flours and stir with a wooden spoon until dough

forms. Divide dough into 8 portions. (Freeze any

unused dough.) Using hands, roll dough into balls,

coat fully with cooking spray and set aside. Prepare a

charcoal, gas or stovetop grill. Grill should be very

hot. Position grilling rack 3 or 4 inches from heat

source. Flour a baking sheet. With hands, flatten a

ball of dough into an 8-inch circle on baking sheet.

Using fingertips, gently lift dough, and set it on the

grill. When dough puffs and underside stiffens (about

1 minute for gas or charcoal, several minutes for

stovetop grill), flip crust with a spatula; move to

the coolest part of the grill. Top according to the

recipe above.

 

Makes 8 individual crusts.

Healthy bonus: 3.5 grams of fiber per crust, thanks to

the whole-wheat flour

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