Recipe Details
Ingredients
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1cupthinly sliced onion
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½butternut squash – peeled, seeded, and thinly sliced
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1teaspoonchopped fresh rosemary
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salt and black pepper to taste
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3tablespoonsolive oil, divided
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1(16 ounce) packagerefrigerated pizza crust dough, divided
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1tablespooncornmeal
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2tablespoonsgrated Asiago or Parmesan cheese
Cooking Directions
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Preheat the oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of olive oil; toss to coat.
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Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
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Increase oven temperature to 450 degrees F (230 degrees C).
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Roll each ball of dough into an 8-inch round on a lightly floured surface. Place each round on a baking sheet sprinkled with cornmeal; distribute squash mixture over the two rounds and bake in the preheated oven for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories567 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 2g |
11% |
Cholesterol 3mg |
1% |
Sodium 948mg |
41% |
Total Carbohydrate 97g |
35% |
Dietary Fiber 7g |
24% |
Total Sugars 9g |
|
Protein 15g |
30% |
Vitamin C 22mg |
25% |
Calcium 184mg |
14% |
Iron 5mg |
30% |
Potassium 428mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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