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Prep 20min
Total1hr15min
Servings16
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Ingredients
1
medium butternut squash, peeled, seeded and cut into a small dice
1
teaspoon ground cinnamon
1
teaspoon sugar
1
large sweet potato, cut into a small dice
1
teaspoon ground cumin
1
small pinch cayenne pepper
1/3
cup milk
1/2
bunch kale, finely chopped
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
cup shredded Manchego cheese
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Steps
1
Preheat oven to 400°F. Arrange the diced butternut squash on a large baking sheet. Drizzle with a little olive oil and sprinkle with cinnamon and sugar.
2
Arrange the sweet potatoes on another baking sheet. Drizzle with a little bit of oil and sprinkle with cumin and cayenne. Throw a little salt on it, too. Bake both sheets for 30 minutes, or until soft and roasted.
3
Transfer the butternut squash to a food processor; add the milk and process until smooth.
4
Roll the pizza dough out onto a greased cookie sheet. (I flipped one of the pans over to use for the pizza.) Cut into 8 equal squares and parbake for 8 minutes.
5
Evenly spread the butternut squash puree over each pizza square. Top with sweet potatoes, kale and the shredded Manchego cheese.
6
Bake another 6 to 8 minutes, or until the cheese is melted and bubbly. Serve immediately!
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Nutrition Facts
Serving Size:1 Serving
Calories
196.8
Total Fat
4.4g
7%
Saturated Fat
1.9g
10%
Cholesterol
7.7mg
3%
Sodium
355.2mg
15%
Potassium
295.5mg
8%
Total Carbohydrate
32.8g
11%
Dietary Fiber
2.8g
11%
Sugars
2.4g
Protein
7.1g
% Daily Value*:
Vitamin C
30.40%
30%
Calcium
13%
13%
Iron
11.30%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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