• Liz Talley - Urban Graze

Winter Squash Spinach Pizza with Rosemary

2 c. thinly sliced (about 1/8”) winter squash

½ c. thinly slivered onion

1 tsp. dried rosemary, crushed (or 1 Tbsp. fresh, finely snipped/chopped)

Olive oil

Salt and pepper

1 prepared pizza crust

½ c. chopped spinach leaves

Shredded parmesan cheese

Preheat oven to 400°.

Toss the squash slices, onion, and rosemary with 1 Tbsp. olive oil, and season lightly with salt and pepper. Place on a parchment paper lined, rimmed baking sheet and bake for about 15 minutes, until they are tender and getting browned. Remove from oven and increase heat to 425°.

Lightly brush the entire pizza crust (all the way to the edges) with olive oil.

Prick with fork marks throughout middle, if not done already.

Scatter pizza with the squash and onion mixture, leaving ½” or so around the edges without any toppings.

Bake for about 10-15 minutes, until crust is golden brown.

Remove pizza and immediately drizzle about 1 Tbsp. olive oil over the squash and onion, then scatter with spinach leaves and parmesan cheese. The spinach will wilt, and cheese will melt a bit.

Note: you may prefer your cheese to be melted. In this case, after adding the spinach and parmesan, put back into the oven for 1-2 minutes.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree #pizza

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