
Butternut Squash and Microgreens Pizza
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Ingredients
Base
- 1 Ball Pre-made pizza dough
Pesto
- 3/4 Package Goodleaf Micro Broccoli
- Zest of one lemon
- Juice of 1/2 lemon
- 1/4 Cup Parmesan, grated
- 1/2 Cup Walnuts, toasted, chopped
- 1 Clove Garlic, minced
- ~1/4 Cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
Toppings - 2 Cups Butternut squash ribbons1/2
- Red Onion, sliced
- 1/2 Cup Goats milk feta cheese
- Red Chili flakes (optional)
- 1/4 Package GoodLeaf Micro Broccoli
Instructions
Preheat oven to 425°F
Blend all pesto ingredients, excluding Micro Broccoli and olive oil together in the bowl of a food processor, until well blended but not smooth. Add Micro Broccoli and pulse until just incorporated. Drizzle in olive oil until desired consistency.
Roll out pizza dough to desired shape and side, place on lightly greased baking sheet. Spread pesto over top of pizza, top with squash, onion and feta. Bake for 20-25 minutes until cooked through and golden.
Garnish with chili flakes and Micro Broccoli, serve immediately.