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.
What are your favorite pizza toppings?