The Lovell Table

There’s nothing really better than veggies on pizza. Amiright???

This is the fall version of my Zucchini pizza: https://thelovelltable.com/2023/09/09/cheesy-lemon-garlic-zucchini-pizza/

Ingredients

• Thin pizza crust of your choice
• Trader Joes Garlic Spread Dip or an alternate garlic spread/dip of your choice
• 1/4 cup freshly shredded gruyere cheese
• 1/4 cup freshly shredded asiago cheese
• 1/2 teaspoon oregano
• 1 tablespoon olive oil
• 1 garlic clove minced
• 1 cup butternut squashed sliced into thing rectangles
• Fresh burrata cheese
• 1 cup arugula
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup breadcrumbs

Method

1. Heat oven to 425 degrees (may need to adjust based on crust choice)
2. Heat pan on medium heat on stove
3. Toast the bread crumbs in the pan with red pepper flakes until they begin to brown (3-5) minutes
4. Remove from heat and set aside
5. Place pizza crust on pizza stone and brush with olive oil
6. Sprinkle the oregano and minced garlic on top
7. Spread the Garlic Spread Dip all over the crust
8. Top with the shredded gruyere and asiago cheeses
9. Add the butternut squash slices over the pizza in one layer until the crust is completely covered
10. Bake for 12-15 minutes (may need to adjust based on crust)
11. While the pizza bakes toss the arugula with the apple cider vinegar and the toasted bread crumbs
12. When the pizza is done baking remove from the oven and top with the arugula
13. Let cool for 5 minutes and then rip the burrata on top of the pizza