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Photo: Jacob Fox
Active Time:30 minsTotal Time:40 minsServings:5Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:5
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided½mediumdelicata squash, halved, seeded and sliced 1/4 inch thick1 ½cupschopped leek (about 1 medium)All-purpose flour for dusting1poundwhole-wheat pizza dough, at room temperature1tablespoonchopped fresh rosemary or 1 teaspoon dried4clovesgarlic, sliced1teaspoonfennel seeds¼teaspooncrushed red pepper⅛teaspoonsalt1cuparugula½cupcrumbled blue cheeseGrated Parmesan cheese for serving
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
½mediumdelicata squash, halved, seeded and sliced 1/4 inch thick
1 ½cupschopped leek (about 1 medium)
All-purpose flour for dusting
1poundwhole-wheat pizza dough, at room temperature
1tablespoonchopped fresh rosemary or 1 teaspoon dried
4clovesgarlic, sliced
1teaspoonfennel seeds
¼teaspooncrushed red pepper
⅛teaspoonsalt
1cuparugula
½cupcrumbled blue cheese
Grated Parmesan cheese for serving
DirectionsPosition racks in upper and lower thirds of oven. Place a large broiler-safe skillet on the top rack. Preheat to 450°F.Carefully remove the pan from the oven and add 1 tablespoon oil and squash; stir to combine. Roast the squash for 5 minutes. Add leek to the pan and stir. Roast until the squash is lightly browned and tender, 10 to 12 minutes more.Meanwhile, lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake on the lower rack until the bottom is lightly browned, about 10 minutes.When both pans are out of the oven, set the broiler to high. Mix the remaining 1 tablespoon oil, rosemary, garlic, fennel seeds, crushed red pepper and salt in a small bowl. Spread the seasoned oil over the crust and top with the squash mixture, arugula and blue cheese. Broil the pizza on the top rack until the cheese starts to brown, 1 to 3 minutes. Let stand at room temperature for 5 minutes before cutting. Serve sprinkled with Parmesan, if desired.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Position racks in upper and lower thirds of oven. Place a large broiler-safe skillet on the top rack. Preheat to 450°F.Carefully remove the pan from the oven and add 1 tablespoon oil and squash; stir to combine. Roast the squash for 5 minutes. Add leek to the pan and stir. Roast until the squash is lightly browned and tender, 10 to 12 minutes more.Meanwhile, lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake on the lower rack until the bottom is lightly browned, about 10 minutes.When both pans are out of the oven, set the broiler to high. Mix the remaining 1 tablespoon oil, rosemary, garlic, fennel seeds, crushed red pepper and salt in a small bowl. Spread the seasoned oil over the crust and top with the squash mixture, arugula and blue cheese. Broil the pizza on the top rack until the cheese starts to brown, 1 to 3 minutes. Let stand at room temperature for 5 minutes before cutting. Serve sprinkled with Parmesan, if desired.
Position racks in upper and lower thirds of oven. Place a large broiler-safe skillet on the top rack. Preheat to 450°F.
Carefully remove the pan from the oven and add 1 tablespoon oil and squash; stir to combine. Roast the squash for 5 minutes. Add leek to the pan and stir. Roast until the squash is lightly browned and tender, 10 to 12 minutes more.
Meanwhile, lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake on the lower rack until the bottom is lightly browned, about 10 minutes.
When both pans are out of the oven, set the broiler to high. Mix the remaining 1 tablespoon oil, rosemary, garlic, fennel seeds, crushed red pepper and salt in a small bowl. Spread the seasoned oil over the crust and top with the squash mixture, arugula and blue cheese. Broil the pizza on the top rack until the cheese starts to brown, 1 to 3 minutes. Let stand at room temperature for 5 minutes before cutting. Serve sprinkled with Parmesan, if desired.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)354Calories17gFat45gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
