Aussie Pumpkin Pizza

Submitted by HeidiRenee

"This comes from a dear friend down under - pumpkin in their world is actually what we in North America call squash - specifically "butternut" or something called "jap/kent" - which I have no NA translation for. It's spectacular and we need the carbs for my son to count for his diabetes so I'm placing it here."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 12

ingredients

• Crust

• 946.36 ml all-purpose flour
• 19.71 ml baking powder
• 14.78 ml salt
• 88.74 ml oil
• 236.59 ml milk

• Topping

• 946.36 ml butternut squash, chopped and roasted
• 14.79 ml olive oil
• 141.74 g jar pesto sauce
• 226.79 g feta cheese
• 56.69 g pine nuts, toasted
• 226.79 g baby spinach leaves, wilted

directions

1. Preheat oven to 400.
2. Chop squash into 1" cubes.
3. Toss with olive oil.
4. Roast for 25 minutes (do not over cook or squash will be mushy when cooked on pizza).
5. Toast pinenuts in pan on stove, careful not to leave as they can burn easily.
6. While squash is roasting mix crust ingredients together to make firm dough.
7. Press onto cookie sheet.
8. Spread basil pesto over base.
9. Remove squash from oven.
10. Turn oven heat down to 350.
11. Scatter roast squash, feta, pinenuts & spinach over top.
12. Bake for 40 minutes.
13. Enjoy!