Store-bought pizza dough is a weeknight suppertime saviour. Once rolled out, it becomes a blank canvas for piling on any veggies or meats that you have in the fridge. Here, we top it with spinach and delicate shavings of butternut squash, but feel free to experiment with whatever is on hand. Use a vegetable peeler to make perfectly thin slices of squash.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2014
- 4 teaspoons olive oil
- 1 clove garlic minced
- 4 cups lightly packed baby spinach
- 1/4 teaspoon each salt and pepper
- 2 cups shaved peeled butternut squashes (about 1/8 of a squash)
- 1/2 teaspoon chopped fresh thyme
- 2 teaspoons cornmeal
- 350 g prepared pizza dough
- 1 cup shredded smoked Cheddar cheese
MethodIn large skillet, heat 1 tsp of the oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add spinach; cook, stirring, just until wilted, about 2 minutes. Sprinkle with half each of the salt and pepper. Remove from heat; let cool slightly.
Toss together squash, thyme, 1 tsp of the oil and the remaining salt and pepper; set aside.
Lightly grease 17- x 11-inch (43 x 28 cm) rimmed baking sheet; sprinkle with cornmeal. On lightly floured work surface, roll out or press dough into 17- x 11-inch (43 x 28 cm) rectangle. Transfer to baking sheet; prick all over with fork. Brush remaining oil over dough; top with spinach mixture,? squash mixture and Cheddar cheese.
Bake in bottom third of 500 F (260 C) oven until crust is golden and crisp and cheese is bubbly, 12 to 14 minutes. Let cool on pan for 3 minutes before slicing.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 746 mg
- Sugars 5 g
- Protein 15 g
- Calories 415.0
- Total fat 20 g
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 46 g
- Iron 29.0
- Folate 59.0
- Calcium 32.0
- Vitamin A 75.0
- Vitamin C 13.0