Who Says Pizza Can’t Be Lowfat? Check out this recipe! It is sure to make you happy!by Kathy Bullerman on Jan. 03, 2012, under Pizza & Sandwiches
Wouldn’t you figure on day 2 of the new year; I get a pizza craving. I usually like pizza with lots and lots of cheese, sausage, pepperoni and did I mention cheese?
I am still deChristmastising the refrigerator after the holiday get togethers; trying to use up those odds and ends of things. This is what I came up with ~ had one too many slices; but don’t feel guilty about eating it as it was loaded with veggies, lean chicken and not a lot of cheese!
If you look back on a recent post called “now that’s a pizza pie“ you can find the quick and easy recipe for a great thin and crispy pizza crust.
Then I took the lonely butternut squash that has been sitting in the pantry for quite sometime, cut it in half lengthwise, left the seeds in, put it flesh side down on a aluminum foiled jelly roll pan and roasted it in the oven at 400 degrees for about 45 minutes. Pulled it out, carefully removed the skin and seeds, let it cool for 15 min. then thinly slice. I think that butternut squash is one of the best winter squash you can eat! I would describe it on the same order as a sweet potato, just a little firmer!
I’ve got my crust spread out on the pan, I brushed a little olive oil on top of the dough.
Next, I had some tomatoes that were looking a little shriveled…so I sliced them up placed them on the crust. If you don’t want to use fresh tomatoes, I would suggest just taking a can of tomato sauce as store bought pizza sauce has quite a bit of sugar!
Next, I had some Grilled Lemon Chicken Breasts left over from Sunday night. I took and shredded one of those put that on top of the tomatoes.
Then I placed all of that sweet, roasted squash on top.
Then I found a half of container of pre made basil pesto…. I just dolloped that all over the squash. This made the pizza!
No pizza would be complete without cheese; but then I remembered that I was on a diet so I just took about 1 cup of low fat shredded mozzarella cheese and sprinkled on top. ( I also added some left over Brie just to use it up)
Then baked it at 500 degrees on the bottom rack of the oven for about 10 minutes. If you think that the top should be a little more golden, just move the pie to the top rack and med. broil for 2-3 minutes!
It was delish!