Butternut, Balsamic & Arugula Pizza- Two Ways

I couldn't post an amazing pizza crust recipe* and not offer some topping suggestions! The following recipes  were initially inspired by a pizza I saw in Clean Eating Magazine. I made the Shaved Butternut Squash, Arugula, and Cheese pizza first and it was phenomenal but of course, not an option for people who are dairy free. Thus, I created the Creamy Squash, Apple & Arugula Pizza which is just relatively similar and quite delicious but cheese-free. The toppings taste superb on the Quinoa Pizza Crust but you could obviously use them on any crust your choose.

Butternut, Balsamic & Arugula Pizza-Two Ways

Directions--

1. Prepare Quinoa Crust according to Recipe* through step 7, then choose one of the following toppings combinations. 

2. Add desired toppings and bake as instructed in recipe.

*Quinoa Pizza Crust--http://spicysweetpotato.blogspot.com/2013/02/quinoa-pizza-crust.html

Option #1

Shaved Butternut Squash, Arugula, and Cheese Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients-

1 Laughing Cow Light Swiss cheese wedge

2 oz. butternut squash, peeled and thinly shaved (using the neck of the squash will make this easier)

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread cheese wedge evenly on pizza crust. Top with shaved butternut squash, then pile arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 80 calories for toppings (not including crust)

Option #2

Creamy Squash, Apple & Arugula Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients--

4 oz butternut squash, roasted and pureed**

1/4 of an apple, thinly sliced

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread squash puree evenly over pizza crust. Top with apple slices, then mound arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 82 calories for toppings (not including crust)

** Squash Puree for Option #2-- 

1. Preheat oven to 400 degres. Peel, Seed, & Cube 4 oz. (about 3/4 cup) of butternut squash. 

2. Place on an aluminum foil lined baking sheet and top with a layer of nonstick spray. Season with Salt & Pepper. 

3.Roast until golden, 35-40 minutes, stirring halfway through cooking.

4.Let squash cool slightly then transfer to a blender or food processor and puree until smooth.