Autumn Pizza
An autumn inspired flatbread pizza with sweet, tender squash, earthy Brussels sprouts and vine-ripened tomato pizza sauce.
Ingredients
- 1 (6 x 13-inch) artisan flatbread
- ½ cup Don Pepino Pizza Sauce
- 1 cup shredded pizza blend cheese
- ¼ cup small dice acorn or butternut squash blanched or roasted until tender
- ¼ cup shredded Brussels sprouts 2-3 Brussels sprouts
- 2 tablespoons balsamic glaze
Instructions
- Heat oven to 425F.
- Spread pizza sauce all over top of flatbread.
- Reserve 2 tablespoons of cheese. Sprinkle remaining cheese evenly over pizza sauce.
- Top with squash and then brussels sprouts.
- Sprinkle reserved cheese over the top.
- Bake directly on rack for 6 to 7 minutes for a crispy crust or on a baking sheet for 8 to 9 minutes for a softer crust.
Notes
1 (14.5 oz.) can of Dom Pepino sauce is enough to make 3 flatbread pizzas. It's easy to triple these ingredients.
Yes, you can make this very same pizza using pizza dough, but bake at a higher temperature: 450 to 500F.
Yes, it is necessary to pre-cook the squash otherwise it won't be tender.
For extra crispy Brussels sprouts toss in a ½ teaspoon of olive oil and season with a pinch of salt and pepper before topping the unbaked pizza.
Nutrition
Serving: 1sliceCalories: 80kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 185mgPotassium: 89mgFiber: 1gSugar: 2gVitamin A: 661IUVitamin C: 4mgCalcium: 115mgIron: 0.4mg
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