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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 5.7 g
  • Cholesterol: 8.3 mg
  • Sodium: 831.3 mg
  • Total Carbs: 65.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 11.0 g

View full nutritional breakdown of Butternut-Feta Pizza calories by ingredient
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Butternut-Feta Pizza

Submitted by: KATZASTAR

Introduction

I tried to make this as low calorie as I could by cutting back on oil. And was I surprised to find out how many calories were in flour! I tried to make this as low calorie as I could by cutting back on oil. And was I surprised to find out how many calories were in flour!
Number of Servings: 4

Ingredients

    Dough:
    3/4 cup water
    1 teaspoon agave nectar
    1 tablespoon or package active dry yeast
    1 teaspoon kosher salt
    1 teaspoon extra virgin olive oil
    1-3/4 to 2-1/4 cups whole grain flour (I used spelt) (210 g)

    Filling:
    1 pound butternut squash, diced
    3 cloves garlic, minced
    1 teaspoon extra virgin olive oil, divided
    1/2 teaspoon kosher salt
    1/2 teaspoon black pepper
    1/2 cup diced red onion
    2 green onions, sliced
    1/4 cup crumbled feta cheese (flavored feta is good here)

Directions

Prep and cooking time does not include time to let the dough rise.

Make the Dough:

Measure out 1/4 cup water. Add the agave nectar and stir to dissolve. Add the yeast and stir to moisten. Let set until bubbly, about 10 minutes.

Put the flour and salt in the bowl of a food processor and pulse to combine. With the motor running, pour in the yeast mixture, then the oil, then enough of the remaining water until the dough starts to come together. Process until it forms a ball, adding small amounts of water, if needed.

Spritz a bowl with olive oil or cooking spray and spread oil with your fingers as best as you can (using more oil with raise calorie count). Add dough to bowl and cover. Let rise at least 30 minutes (I let mine rise 4-5 hours).

Prepare the squash:

Preheat oven to 400 degrees. Toss butternut squash with the garlic,1/2 teaspoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Put in a baking dish or cast-iron skillet and bake 15 minutes, stirring once, until just tender. Transfer mixture to a bowl, and cover.

Meanwhile, heat the remaining 1/2 teaspoon oil in a small skillet. When hot, add the diced onion, remaining 1/4 teaspoon salt and 1/4 black pepper. Saute until tender, stirring occasionally, until tender. Add about 1/2 teaspoon of water as needed so onion does not burn. Transfer to bowl with squash, and add the green onion. Let cool.

When ready to bake:

Preheat oven to 400 degrees. Put a piece of parchment paper on a baking sheet or pizza pan. Scrape the dough out onto the parchment. Spritz top of dough with olive oil or cooking spray (this helps the dough not stick to your fingers). Spread the dough to about 11-12 inches in diameter. Top with butternut squash mixture, spread evenly and press down with your hands. Sprinkle crumbled feta cheese on top.

Bake on lowest oven rack 15-25 minutes, untl the bottom is lightly browned. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.






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