Butternut Squash, Spinach and Feta Pizza

Butternut Squash, Spinach and Feta Pizza might be just the Mediterranean recipe you are searching for. This recipe serves 6 and costs $1.26 per serving. Watching your figure? This lacto ovo vegetarian recipe has 391 calories, 15g of protein, and 9g of fat per serving. 1272 people have tried and liked this recipe. It works well as a rather cheap main course. If you have mozzarella, instant yeast, butternut squash, and a few other ingredients on hand, you can make it. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a super spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Ricotta Butternut Squash Pizza with Spinach, Spinach, Prosciutto and Butternut Squash Pizza, and Butternut Squash, Spinach and Goat Cheese Pizza.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine the yeast with 1/4 cup lukewarm water (as warm as you can get it from the tap while still being able to stick your finger in it for a few seconds) and a pinch of sugar. Stir so that yeast dissolves. It should start to get foamy within about five minutes. If it doesn’t, then your yeast is probably dead and the dough won’t rise. Start again with new yeast. If it does, then push forward!In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and now-foamy yeast. Mix with the dough hook attachment until just combine, then turn up speed to 4 or 5 and “knead” for five minutes or until dough is elastic.Fold dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.Punch down dough and let rest for 10 minutes. Roll out onto a pizza pan dusted with flour or cornmeal.While the dough is rising, preheat the oven to 400. Spread the butternut squash cubes out on a parchment-lined baking sheet. Drizzle with olive oil and toss to combine. Sprinkle salt over squash cubes. Roast for 30-40 minutes, or until squash is tender.Increase oven temperature to 500.When the dough is ready, spread it out onto a pizza pan. Cover with the tomato sauce, leaving a 1-inch edge for the crust. Top with the mozzarella slices. Scatter the butternut squash over the top of the mozzarella. Top with the baby spinach and the crumbled feta.Bake for 10 minutes or until bottom of crust starts to brown. Let rest for 10 minutes before cutting.

 

Step by step:

1. In a small bowl, combine the yeast with 1/4 cup lukewarm water (as warm as you can get it from the tap while still being able to stick your finger in it for a few seconds) and a pinch of sugar. Stir so that yeast dissolves. It should start to get foamy within about five minutes. If it doesn’t, then your yeast is probably dead and the dough won’t rise. Start again with new yeast. If it does, then push forward!In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and now-foamy yeast.

2. Mix with the dough hook attachment until just combine, then turn up speed to 4 or 5 and “knead” for five minutes or until dough is elastic.Fold dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.Punch down dough and let rest for 10 minutes.

3. Roll out onto a pizza pan dusted with flour or cornmeal.While the dough is rising, preheat the oven to 40

4. Spread the butternut squash cubes out on a parchment-lined baking sheet.

5. Drizzle with olive oil and toss to combine. Sprinkle salt over squash cubes. Roast for 30-40 minutes, or until squash is tender.Increase oven temperature to 500.When the dough is ready, spread it out onto a pizza pan. Cover with the tomato sauce, leaving a 1-inch edge for the crust. Top with the mozzarella slices. Scatter the butternut squash over the top of the mozzarella. Top with the baby spinach and the crumbled feta.

6. Bake for 10 minutes or until bottom of crust starts to brown.

7. Let rest for 10 minutes before cutting.

Nutrition Information:

covered percent of daily need