Butternut Squash Protein Pizza
Ingredients
- 1/2 P28 Flatbread
- 1 cup Butternut Squash (cooked & mashed)
- 1 Medium Garlic Clove (finely chopped)
- 1/4 teaspoon Cinnamon
- 1/4 cup Mozarella Cheese
- salt and pepper to taste
- 1-2 handful Arugula
- 2-3 tablespoons Vinaigrette Dressing (see below)
- 1-2 tablespoon Parmesan Cheese
Directions
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Step 1
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| Turn on your oven to broil (on high). |
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Step 2
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| Place butternut squash, cheese, chopped garlic clove, cinnamon, salt, and pepper in a small bowl and mix until well combined. Set aside. |
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Step 3
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| In a separate bowl, combine arugula and 3-4 tablespoons of prepare balsamic dressing. Toss until arugula is well coated. |
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Step 4
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| Put your P28 flatbread on a baking sheet and place in the oven. Broil for 2-3 minutes, just enough to warm it through and slightly toast the center. (Do NOT let edges brown). Remove from oven and reduce heat to 375°. ** I like my crust a little more on the crispy side, but if you want a soft crust skip this step ** |
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Step 5
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| Spread butternut squash mixture over flatbread, then add arugula mixture leaving a small 1" border. |
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Step 6
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| Bake for 10 minutes or until edges are golden brown and toasted. |
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Step 7
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| Sprinkle with parmesan cheese, slice, and serve. You can even drizzle a little more balsamic over the top for a better tangy kick! |
Note
NUTRITIONAL INFORMATION: calories- 211, carbs- 29, fat- 9, protein-12
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