Butternut Squash Pizza with Arugula-Pepita Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gourmet homemade pizzas topped with roasted butternut squash ribbons, arugula-pepita pesto, and goat cheese on a whole grain crust. A vegetarian main with seasonal flavors and herbaceous notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups lightly packed fresh arugula, tough stems removed
- 3/4 cup pepitas (green pumpkin seeds) or pecans
- 1/2 to 3/4 cup freshly grated Parmesan cheese, to taste
- 2 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine salt
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper, to taste
- 1 batch easy whole wheat pizza dough
- 5 ounces chilled goat cheese
- 1 small butternut squash (1 pound squash is more than plenty)
- Garnishes: More pepitas, arugula and some red pepper flakes for sprinkling on top
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 2618mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1668mg
- Calcium
- 588mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.