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.
1 (12-in.) prebaked thin whole-grain pizza crust (such as Mama Mary’s)
Place crust on a baking sheet; coat with cooking spray. Bake at 450°F for 5 minutes.
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.
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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