Butternut squash is the darling of winter squashes, with its bright orange color and creamy delicious taste, it’s no wonder why. And while roasting or pureeing into a soup (both of which I adore) are quite commonplace, why not experiment with it? I’ve used it in mac n’ cheese, tossed with whole grain pasta, on crostini with ricotta and crispy sage and here, my new favorite, on pizza. This pizza is so good, it’s like a decadent, healthy, refined version of everyone’s favorite late night snack. The richness of the squash mixed with the sharpness of the cheddar, brightness of the greens, herbaceous thyme leaves and fiery crushed red pepper is undeniably tasty. Feel free to add, change, and play with the ingredients as you like. I’ve subbed out the spinach for arugula and kale. So far spinach is winning, but that’s the great thing about pizza, nothing is ever set in stone. And the naan (Indian flat bread made using whole wheat flour) really is the hidden star here. No longer for your favorite curry or raita, naan makes the best base for a healthier pizza in no time at all. I often buy a few packages at a time and keep it in the freezer to pull one or two out in a pinch. Whether for a quick lunch or accompanying a salad for a simple weeknight dinner, you truly can’t go wrong.
Recipe: Quick Butternut Squash and Spinach Naan Bread Pizzas
- 2 pieces whole wheat naan bread
- Extra virgin olive oil for drizzling
- 1 cup baby spinach
- ½ small butternut squash, peeled and very thinly sliced
- ¼ cup shredded cheddar
- ¼ cup shredded mozzarella
- 1 teaspoon freshly chopped thyme
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
Preheat oven to 425 with pizza stone or baking sheet in the oven while heating.
Drizzle each naan lightly with olive oil. Cover with a layer of greens and place butternut squash slices evenly over the top. Sprinkle each with 1/2 the cheese, thyme, salt, pepper and red pepper flakes. Drizzle with a small amount of additional olive oil.
Place naan on warmed stone or baking sheet and bake for 10 minutes (until bottom of naan is crisp, squash is cooked through and cheese is melted). Serve immediately.