- Total time 35 minutes
- Portion size 4 servings
Heat 1 tbsp oil in large skillet set over medium heat; cook leek, stirring occasionally, until softened, for 3 to 4 minutes. Add spinach; cook, stirring, until softened, about 2 minutes. Season with salt and pepper. Remove from heat; let cool. In bowl, toss squash with 1 tbsp oil and herbes de Provence. Season with salt and pepper; set aside.
Preheat oven to 475°F. Grease 17- x 11-inch baking sheet; sprinkle with cornmeal. On lightly floured work surface, roll out dough to fit and transfer to baking sheet. Prick dough all over with fork; brush with remaining oil. Spread leek mixture evenly over dough.
Scatter squash ribbons evenly over top; sprinkle with cheese. Bake on rack set in lower third of oven until crust is browned, 12 to 14 minutes.
Let cool slightly; cut into pieces.
Change it Up: Substitute your favourite cheese for the smoked Gouda in this recipe. Try smoked or regular mozzarella, provolone or scamorza.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 750 mg
- Sugars 4 g
- Protein 15 g
- Calories 485
- Total fat 23 g
- Cholesterol 25 mg
- Saturated fat 8 g
- Total carbohydrate 54 g