I saw a Butternut Squash pizza with ricotta and spinach on Green Lite Bites the other day, and was thinking about it this weekend. I didn’t buy any butternut squash this week, but I did have 3 cans of pumpkin in my cabinet, just waiting to be used. I added a second type of cheese because when it comes to pizza, more cheese is always better, and the almonds added a little crunch.
Roni seasoned her pizza with sage and nutmeg, which I think would be an interesting combination. I tried allspice and cayenne, which also turned out to be interesting. I was trying to balance the sweet and spicy, and it worked pretty well. It’s fun to try new spice combinations, and you never know what you’re going to like until you try. So use this pizza recipe as a template, and make your own fall creation.
Two Cheese Pumpkin Spinach Pizza
1 Joseph’s Flax, Oat Bran, and Whole Wheat lavash
1/2 c. pureed pumpkin
1/4 c. ricotta cheese
1 T sliced almonds
1/4 t allspice
1 c baby spinach, chopped
1 T Parmesan cheese
Fold lavash in half, and place on a cookie sheet coated with cooking spray. Mix pumpkin, ricotta, almonds, and spices in a small bowl, and spread evenly on lavash. Place spinach on topping, and then sprinkle with Parmesan. Bake at 400F for 5 minutes.