* Ingredients
◦Two 10 oz packages of frozen butternut squash
◦1 package of whole wheat pizza dough
◦4 oz chevre or goat cheese
◦1 cup shredded low moisture mozzarella cheese
◦1 large leek, cleaned and sliced
◦3 cloves garlic, minced
◦1.5 tablespoons maple syrup
◦1/4 teaspoon cinnamon
◦1/4 teaspoon cracked black pepper
◦3 tablespoons olive oil
* Directions
◦Pre-heat oven to 350 degrees
◦In a saute pan over medium heat, add 2 tablespoons olive oil and the minced garlic.
◦Once the pan is hot and the garlic begins to cook, add the sliced leeks and sauté until leeks are wilted and tender.
◦After leeks are cooked, remove pan from heat and let the leeks and garlic come to room temperature.
◦Defrost frozen butternut squash according to package directions.
◦In a mixing bowl add squash, maple syrup, and black pepper & cinnamon. Mix to combine throughly.
◦Use remaining 1 tablespoon of olive oil (or cooking spray) to grease a baking sheet.
◦Stretch dough to round or desired shape for your pizza and place on baking sheet.
◦Partially bake the pizza dough in the oven for 8-10 minutes, until the dough is slightly crusty and just begins to brown.
◦Remove par-baked crust from oven and top with butternut squash mixture.
◦Spread the butternut squash mixture over the pizza as you would sauce.
◦Spoon leeks, garlic, oil mixture over squash on the pizza.
◦Crumble goat cheese across the pizza and sprinkle with shredded mozzarella cheese.
◦Return pizza to the oven to finish cooking until crust is golden brown and cheese begins to melt. About 15 minutes.
◦Finish under the broil oven setting for an additional 1-2 minutes until cheese is bubbly and begins to brown slightly.
