CookingLight diet CookingLight diet
Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 slices)

Change up the green element in your pesto and you can enjoy it all year long. Peppery arugula and fresh flat-leaf parsley make up the base of the saucy spread for this pizza. Raw butternut squash, shaved into wide strips with a vegetable peeler, wilts down and becomes perfectly tender after just minutes in the oven, a colorful contrast to the pesto. We find that premade crusts benefit from a little extra crisping in the oven before they’re topped; make the pesto and shave the squash while the crust is in the oven.

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Place crust on a baking sheet; coat with cooking spray. Bake at 450°F for 5 minutes.

Step 3

Process arugula, parsley, walnuts, juice, garlic, and Parmesan cheese in a mini food processor until finely chopped. With food processor running, slowly add 2 1/2 tablespoons oil. Add 1 tablespoon water; pulse to combine. Spread mixture over crust, leaving a 1/2-inch border.

Step 4

Combine remaining 1 1/2 teaspoons oil, squash, salt, and pepper in a bowl; arrange over pesto. Sprinkle goat cheese over pizza. Bake at 450°F for 10 minutes. Cut into 8 slices.

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