Another favorite from Cooking Light…
(and sorry for the lack of photos – I was slacking this week!)
So you know me. I love my pepperoni (or turkey pepperoni these days) and cheese. The more, the merrier, especially when it comes to pizza. But here’s a recipe that’s light on both, and yet I still think it qualifies for the best pizza ever. Seriously!
As usual, I don’t follow a strict recipe but the main ingredients are simple enough: pizza dough, gouda, pesto, squash, diced tomatoes, parm, oregano.
Toss the squash with olive oil and sprinkle with a bit of sugar. Roast at 350 for ~20 minutes. Meanwhile, assemble your pizza. There are two ways to go about this, and I’ve done both – but don’t really have a preference. Maybe the first because it’s a little different, but really it all tastes the same (delicious!).
Method 1: Brush crushed with olive oil. Sprinkle with grated gouda. Don’t over do it – use less than you typically would for a pizza. Put little pesto dollops (~1 tsp) on the pizza. Spread roasted squash and diced tomato (mine came from a can). Top with oregano and parm.
Method 2: Spread pesto across the pizza dough like sauce. Top with gouda, then squash and tomatoes. Sprinkle with oregano and parm.
I also like brushing the crust with olive oil and sprinkling some garlic salt (a trick learned from the hubby). A phenomenal improvement to any pizza.
Bake at 450 for ~20 minutes or until done.
Perfection!
What are your favorite pizza toppings?
Gosh, that looks really gooey and delicious!! Is that butternut squash vs yellow squash? What a great idea. I also like using pesto for the sauce rather than a traditional tomato sauce. My fav is probably with fresh mozzarella slices and fresh basil. Well, baby spinach is a good topper, too. Oh, and eggplant but it needs to be thinly sliced, sprinkled lightly with salt and then have time to sit on a paper towel to get out some of the moisture – so more time required.
Yes, well spotted – it’s butternut squash, not summer squash. Makes all the difference
I first scrolled through looking for pictures, because that’s what I do. I thought you put watermelon and peaches on the pizza…interesting. But turns out you’re more normal thinking than your sister.
Looks delish! And LOVE using that kind of pizza pan with the holes. I think it makes a difference versus a regular cookie sheet. Well, for those of us that don’t have fancy pizza stones. Ahem…
Hahaha…. you’re hysterical. I know I prefer fruit on my salads, but even I think that’s a bit much for a pizza.
Oh, and we do have a pizza stone. Gave it to Dane for Christmas. But it makes me nervous. Not sure how to use it and Dane wasn’t home to offer supervision. So I went with the old favorite, pizza pan with holes!
You get a crispier curst with the holes. Lovely. No pizza stone here either