With pan fried shallots, garlic, and goat cheese. So more like butternut sage chicken pizza with shallots, garlic, goat cheese, and a few other surprises.
Recipe titles are not my forte.
All of my favorite things piled onto a whole wheat pizza crust. My goodness! This pizza is different, but really good. Originally, I had planned to just use up some chicken sausage from Monday night’s dinner, but on the way home from my workout, my little brain started working.
Prior to this, my brain has been pretty checked out all week. Boring things were happening in the kitchen and I actually encouraged us eating out on Tuesday, a rare occurrence in the middle of the week. But this recipe is getting me back on track.
Thank you butternut squash for inspiring me. I should mention that when I purchased my squash on Sunday, I had aspirations of making spaghetti squash with a homemade tomato sauce. But like I said, my brain has been missing for the last few days and I accidentally picked up butternut squash instead. It wasn’t until I started trying to shred my cooked butternut squash that I realized what I had done. It definitely didn’t shred into “noodles.” That didn’t stop me; I still made spaghetti.
Moving on. Since I opted to use squash as the base for my sauce, this is not your typical pizza. If you are craving a traditional pizza, look elsewhere. But, if you are ready for a little pizza adventure, one that could maybe even be classified as healthy, then this is the one for you!
Butternut Sage Chicken Pizza
1 1-pound butternut squash, cooked (directions to follow)
4 ounces whole, peeled tomatoes
1 whole shallot, chopped
1 large garlic clove, chopped
1 tbsp olive oil
8 Sage leaves, chopped very thin
5 Basil leaves, chopped very thin
1 tsp red pepper flakes
2 tsp cream
1/4 cup skim milk
1 tsp sea salt
1/2 tsp pepper
1 Whole wheat dough pizza crust
1/2 cup crumbled goat cheese, divided
1/2 small red onion, chopped
1 cup spinach
1/4 cup 2% mozzarella cheese
1/2 pound chicken sausage
1 tomato, chopped
Preheat oven to 450 degrees.
To prepare the squash, slice it in half lengthwise. Scoop out seeds and place in a glass pyrex dish cut side down. Fill pyrex up about half way with water. Microwave for 12 minutes. Use oven mitts to remove squash; it will be very hot. Scoop out the entire inside of the squash into a food processor. Add in peeled tomatoes. Process until consistency is fairly smooth, then remove squash to a sauce pan.
While squash is cooking, warm olive oil in a skillet. Saute shallot and garlic for about 3 minutes, then add to a sauce pan.
Stir together squash, shallots, onions, sage, basil, milk, and cream. Stir until combined. Add in 1/4 cup goat cheese crumbles, salt, pepper, and red pepper flakes. Let simmer for about 5 minutes.
While sauce is simmering, roll out pizza dough. I use a premade dough from Sunflower. I have heard that the Trader Joes premade wheat dough is also very yummy, but I haven’t tried it since there isn’t a TJ’s in Dallas. Or if you are a dough making extraordinaire, whip up your own batch.
Once rolled out, layer on butternut sauce. You can pick your toppings from here. To create the pizza I made, layer on spinach, red onions, one yellow tomato, chicken sausage, 1/4 cup goat cheese, and 1/4 cup mozzarella. Bake for about 14 minutes.
And now time for my shameless plea for the day. Tomorrow is the Red Balloon Run & Relay for Children’s Medical Center. It is a 5k/20k race; I am team captain for “The One” Society. Please consider donating to this amazing medical center. One hundred percent of proceeds raised by “The One” Society will be given to the new heart center at Children’s. Please view my link here to make a donation.