Do you ever crave pizza? Warm, cheesy, greasy, salty pizza covered in pepperoni? As someone who is lactose intolerant, I don’t often indulge this craving, and when I do I try to make ensure that either a). the pizza is amazing and completely worth a stomach ache, or b). the pizza is healthy and not completely drenched in cheese.
This pizza definitely fits the second bill, but you won’t miss the cheese at all. Butternut squash puree stands in for tomato sauce, and fresh baby spinach, caramelized onions, and fresh figs add tons of flavor. A sprinkling of shredded mozzerella and chevre finish things off, and all on top of a delicious whole grain crust.
1 pizza crust (I used this recipe from Mark Bittman and substituted whole spelt flour for all of the white flour)
1 cup butternut squash puree
1 large onion, caramelized
1.5 to 2 cups baby spinach
4 fresh figs, or substitute dried figs
1/2 cup shredded mozzerella
1/4 cup chevre or feta
1. Preheat your oven to 400 degrees.
2. Cover a cookie sheet with parchment paper (or use a pizza stone) and sprinkle with cornmeal.
3. Place your pizza dough in the center of the parchment and roll to desired size/thickness.
4. Drizzle the crust with olive oil, and then top with butternut squash puree.
5. Spread the spinach evenly over the squash puree, then top with caramelized onions. Sprinkle the shredded mozzerella over the top, then arrange figs and finish with dallops of chevre.
6. Bake in preheated oven for 20 minutes, until fits are browned around the edges and crust is cooked through. Season with salt and pepper. Serve with a side salad for a great, fresh meal.
Makes one medium pizza. Serves two (or one VERY hungry person).