Lower Fat Pesto and Butternut Squash Pizza

Dana Angelo White, MS, RD, ATC

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(14 ratings)

Total Time: 140 min

Prep Time: 120 min

Cook Time: 20 min

Servings: 8

Nutrition Highlights (per serving)

263 calories

9g fat

38g carbs

9g protein

Show Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	263
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	10%
Cholesterol 6mg	2%
Sodium 412mg	18%
Total Carbohydrate 38g	14%
Dietary Fiber 4g	14%
Total Sugars 1g
Includes 0g Added Sugars	0%
Protein 9g
Vitamin D 0mcg	0%
Calcium 100mg	8%
Iron 2mg	11%
Potassium 196mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Most people love pizza. If you experience heartburn, pizza may not love you back. Between the cheese and acidic tomato sauce, sometimes enjoying a slice leads to uncomfortable symptoms later.

Why not enjoy a pizza that's lower in acid and fat? This pesto and butternut squash version features a simple homemade dough, sweet and creamy butternut squash, and a DIY pesto that's less likely to cause heartburn.

Ingredients

1 package dry active yeast
1 teaspoon sugar
1 cup warm water
1 ? cups whole wheat pastry flour
1 ? cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil, divided
1 cup butternut squash, diced
1/2 tablespoon olive oil
1/4 teaspoon salt
3 tablespoons prepared?pesto (use this recipe for easy nut-free leafy green pesto)
? cup?part-skim mozzarella cheese, shredded
2 tablespoons?Parmesan cheese, grated

Preparation

Combine yeast, sugar, and water in a small bowl or measuring cup; stir and allow to sit for 10 minutes.
To prepare the dough, place flours and salt in the bowl of an electric mixer fitted with a dough hook.
Add the yeast mixture and one tablespoon of olive oil. Run machine on low until ingredients are just combined, then increase speed medium for 6 to 8 minutes, until dough has come together in a large ball.
Transfer dough to an oiled bowl (using the first tablespoon) and cover with a clean kitchen towel. Let rise for one hour. Store half the dough in a freezer safe bag doe use another time.
About halfway through the dough rising, preheat oven to 400F and prepare a sheet pan lined with parchment paper.
Place butternut squash on sheet pan and drizzle with oil and sprinkle with salt. Roast in the 400 degree oven until tender.
Prepare pesto at this time if you haven't already.
Place raised dough on a lightly floured surface and roll flat using a rolling pin. Carefully remove sheet pan from oven and drizzle with olive oil (the second tablespoon).
Transfer dough to pan and gently press dough to the edges of the pan. Top with pesto, prepared squash, and sprinkle with cheese.
Raise the oven temperature to 450F.
Bake for 16 minutes, turning pan once half way through cooking.
When cheese is bubbly and crust is golden brown remove from oven and allow to cool slightly before slicing into 8 large slices.

Ingredient Variations and Substitutions

Use any other desired veggie in place of the butternut squash; other taste suggestions include broccoli, bell pepper, black olives, or spinach. Or mix and match! All veggies offer unique nutrition benefits.

Cooking and Serving Tips

Making the dough with whole wheat pastry flour boosts the amount of whole grain fiber, important for a healthy digestive system.

In addition to making the dough ahead, you can make the entire pizza up to eight hours in advance and leave it for baking later. Adding the toppings, cover loosely with plastic wrap, and store in the fridge if it's going to be more than two hours before you need to bake it.

To defrost leftover frozen dough, place in the refrigerator overnight. Bring to room temperature before using.

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