The trick to keeping pizza healthy is in using a multigrain crust, choosing healthy veggie toppings and limiting the cheese. Freeze remaining butternut squash to add to your favourite soups.
- 1 sweet red pepper, seeded and chopped
- 1-1/4 cups (300 mL) PC Diced Butternut Squash, pieces cut in quarters
- 1 cup (250 mL) cherry tomatoes
- Half red onion, chopped
- 2 large cloves garlic, thinly sliced
- 4 tsp (20 mL) PC Blue Menu Omega Oil
- Pinch each salt and freshly ground black pepper
- 1 pkg (200 g) PC Blue Menu Multigrain Thin Pizza Crust
- 1 tbsp (15 mL) balsamic vinegar
- 3 tbsp (45 mL) shaved Parmesan cheese
- 8 large fresh basil leaves, torn in half
- Preheat oven to 400°F (200°C).
- In large bowl, toss together red pepper, squash, tomatoes, onion, garlic, oil, salt and pepper. Transfer to rimmed baking sheet; spread evenly. Bake in centre of oven for 20 to 25 minutes, turning halfway, or until vegetables are softened; remove from oven.
- Place pizza crust directly on centre oven rack; bake for about 4 minutes or until lightly toasted. Immediately transfer to serving platter; top with roasted vegetables and drizzle with balsamic vinegar. Garnish with Parmesan and basil leaves. Serve immediately.
Makes 4 servings
Per serving: 260 calories, fat 9 g, omega-3 polyunsaturated fat 0.7 g, sodium 300 mg, carbohydrate 41 g, fibre 6 g, protein 7 g
Recipe provided by Chef Soo Kim for President’s Choice.