Pizza with Butternut Squash and Pomegranate - Bravabod
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Pizza with Butternut Squash and Pomegranate

Valentina

Melted mozzarella is the perfect contrast to tender squash and bright greens in this untraditional pizza. The dollops of creamy ricotta add additional texture and a pleasant cheesy tang in every bite. A strong scent of the exotic flows through this as well, courtesy of the creamy pomegranate sumac dressing. Sumac is a lemon-like spice often used in Mediterranean and Middle Eastern cooking. The final result is a pizza hybrid that is very special, and very delicious indeed.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 1-2 days


Shopping List
    Flatbread
  • 1 fresh or frozen pizza crust
  • 1/2 small butternut squash, peeled
  • 1 cup or large handful(s) arugula
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 3 tablespoons pomegranate seeds
  • 2 teaspoons olive oil or cooking oil Pomegranate Sumac Vinaigrette
  • 2 teaspoons sumac powder
  • 2 teaspoons hot water
  • 3 tablespoons grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 8 fresh mint leaves
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Stir the sumac with the hot water in a small bowl. Let the mixture sit for 10 minutes (this will open up the flavors of the sumac).
  2. Step 2: After 10 minutes, transfer the sumac mixture to a tall mason jar or small processor. Add all remaining vinaigrette ingredients. Use a stick blender or processor to emulsify the ingredients. If needed, you can also whisk by hand (but be sure to chop the mint and garlic into very small pieces). Store the vinaigrette in the refrigerator.
  3. Step 3: Heat the oven to the temperature indicated on your pizza crust. If pre-baking is required before adding the toppings, do so now.
  4. Step 4: Use a vegetable peeler to peel the sides of the squash into long, flat ribbons. Peel enough to generously top the pizza crust, keeping in mind that the squash will lose volume as it cooks. About 1 large handful(s) of butternut ribbons should be enough per crust (depending on the size of your crust). Toss the butternut ribbons with the 2 teaspoons of oil.
  5. Step 5: When the crust finishes pre-baking, scatter the mozzarella over the base of the crust. Next, layer the butternut squash ribbons over the cheese. The volume of the ribbons will decrease once cooked. Lastly, dollop the ricotta evenly on top.
  6. Step 6: Broil the flatbread for 4 to 5 minutes, or until the toppings are hot and the squash has wilted. Remove from the oven.
  7. Step 7: Meanwhile, toss the arugula and pomegranate seeds in a few tablespoons of the prepared vinaigrette, until the leaves are lightly coated.
  8. Serve: Top the warm flatbread with the dressed arugula salad. Slice and enjoy drizzled with extra vinaigrette, to taste. Any remaining vinaigrette can be used to dress up salads or roasted vegetables throughout the week.
Nutrition

Melted mozzarella is the perfect contrast to tender squash and bright greens in this untraditional pizza. The dollops of creamy ricotta add additional texture and a pleasant cheesy tang in every bite. A strong scent of the exotic flows through this as well, courtesy of the creamy pomegranate sumac dressing. Sumac is a lemon-like spice often used in Mediterranean and Middle Eastern cooking. The final result is a pizza hybrid that is very special, and very delicious indeed.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Flatbread
  • 1 fresh or frozen low-carb pizza crust
  • 1/2 small butternut squash, peeled
  • 1 cup or large handful(s) arugula
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 3 tablespoons pomegranate seeds
  • 2 teaspoons olive oil or cooking oil Pomegranate Sumac Vinaigrette
  • 2 teaspoons sumac powder
  • 2 teaspoons hot water
  • 3 tablespoons grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 8 fresh mint leaves
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Stir the sumac with the hot water in a small bowl. Let the mixture sit for 10 minutes (this will open up the flavors of the sumac).
  2. Step 2: After 10 minutes, transfer the sumac mixture to a tall mason jar or small processor. Add all remaining vinaigrette ingredients. Use a stick blender or processor to emulsify the ingredients. If needed, you can also whisk by hand (but be sure to chop the mint and garlic into very small pieces). Store the vinaigrette in the refrigerator.
  3. Step 3: Heat the oven to the temperature indicated on your pizza crust. If pre-baking is required before adding the toppings, do so now.
  4. Step 4: Use a vegetable peeler to peel the sides of the squash into long, flat ribbons. Peel enough to generously top the pizza crust, keeping in mind that the squash will lose volume as it cooks. About 1 large handful(s) of butternut ribbons should be enough per crust (depending on the size of your crust). Toss the butternut ribbons with the 2 teaspoons of oil.
  5. Step 5: When the crust finishes pre-baking, scatter the mozzarella over the base of the crust. Next, layer the butternut squash ribbons over the cheese. The volume of the ribbons will decrease once cooked. Lastly, dollop the ricotta evenly on top.
  6. Step 6: Broil the flatbread for 4 to 5 minutes, or until the toppings are hot and the squash has wilted. Remove from the oven.
  7. Step 7: Meanwhile, toss the arugula and pomegranate seeds in a few tablespoons of the prepared vinaigrette, until the leaves are lightly coated.
  8. Serve: Top the warm flatbread with the dressed arugula salad. Slice and enjoy drizzled with extra vinaigrette, to taste. Any remaining vinaigrette can be used to dress up salads or roasted vegetables throughout the week.
Nutrition

Melted vegan mozzarella is the perfect contrast to tender squash and bright greens in this untraditional pizza. The dollops of creamy almond ricotta add additional texture and a pleasant cheesy tang in every bite. A strong scent of the exotic flows through this as well, courtesy of the creamy pomegranate sumac dressing. Sumac is a lemon-like spice often used in Mediterranean and Middle Eastern cooking. The final result is a pizza hybrid that is very special, and very delicious indeed.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Flatbread
  • 1 fresh or frozen pizza crust
  • 1/2 small butternut squash, peeled
  • 1 cup or large handful(s) arugula
  • 1 cup vegan shredded mozzarella-style cheese
  • 1/2 cup vegan ricotta cheese (store-bought or homemade)
  • 3 tablespoons pomegranate seeds
  • 2 teaspoons olive oil or cooking oil Pomegranate Sumac Vinaigrette
  • 2 teaspoons sumac powder
  • 2 teaspoons hot water
  • 3 tablespoons grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 8 fresh mint leaves
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Stir the sumac with the hot water in a small bowl. Let the mixture sit for 10 minutes (this will open up the flavors of the sumac).
  2. Step 2: After 10 minutes, transfer the sumac mixture to a tall mason jar or small processor. Add all remaining vinaigrette ingredients. Use a stick blender or processor to emulsify the ingredients. If needed, you can also whisk by hand (but be sure to chop the mint and garlic into very small pieces). Store the vinaigrette in the refrigerator.
  3. Step 3: Heat the oven to the temperature indicated on your pizza crust. If pre-baking is required before adding the toppings, do so now.
  4. Step 4: Use a vegetable peeler to peel the sides of the squash into long, flat ribbons. Peel enough to generously top the pizza crust, keeping in mind that the squash will lose volume as it cooks. About 1 large handful(s) of butternut ribbons should be enough per crust (depending on the size of your crust). Toss the butternut ribbons with the 2 teaspoons of oil.
  5. Step 5: When the crust finishes pre-baking, scatter the mozzarella over the base of the crust. Next, layer the butternut squash ribbons over the cheese. The volume of the ribbons will decrease once cooked. Lastly, dollop the ricotta evenly on top.
  6. Step 6: Broil the flatbread for 4 to 5 minutes, or until the toppings are hot and the squash has wilted. Remove from the oven.
  7. Step 7: Meanwhile, toss the arugula and pomegranate seeds in a few tablespoons of the prepared vinaigrette, until the leaves are lightly coated.
  8. Serve: Top the warm flatbread with the dressed arugula salad. Slice and enjoy drizzled with extra vinaigrette, to taste. Any remaining vinaigrette can be used to dress up salads or roasted vegetables throughout the week.
Nutrition

Melted vegan mozzarella is the perfect contrast to tender squash and bright greens in this untraditional pizza. The dollops of creamy almond ricotta add additional texture and a pleasant cheesy tang in every bite. A strong scent of the exotic flows through this as well, courtesy of the creamy pomegranate sumac dressing. Sumac is a lemon-like spice often used in Mediterranean and Middle Eastern cooking. The final result is a pizza hybrid that is very special, and very delicious indeed.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Flatbread
  • 1 fresh or frozen paleo pizza crust
  • 1/2 small butternut squash, peeled
  • 1 cup or large handful(s) arugula
  • 1 cup nut-based shredded mozzarella-style cheese
  • 1/2 cup nut-based ricotta cheese (store-bought or homemade)
  • 3 tablespoons pomegranate seeds
  • 2 teaspoons olive oil or cooking oil Pomegranate Sumac Vinaigrette
  • 2 teaspoons sumac powder
  • 2 teaspoons hot water
  • 3 tablespoons grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 8 fresh mint leaves
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Stir the sumac with the hot water in a small bowl. Let the mixture sit for 10 minutes (this will open up the flavors of the sumac).
  2. Step 2: After 10 minutes, transfer the sumac mixture to a tall mason jar or small processor. Add all remaining vinaigrette ingredients. Use a stick blender or processor to emulsify the ingredients. If needed, you can also whisk by hand (but be sure to chop the mint and garlic into very small pieces). Store the vinaigrette in the refrigerator.
  3. Step 3: Heat the oven to the temperature indicated on your pizza crust. If pre-baking is required before adding the toppings, do so now.
  4. Step 4: Use a vegetable peeler to peel the sides of the squash into long, flat ribbons. Peel enough to generously top the pizza crust, keeping in mind that the squash will lose volume as it cooks. About 1 large handful(s) of butternut ribbons should be enough per crust (depending on the size of your crust). Toss the butternut ribbons with the 2 teaspoons of oil.
  5. Step 5: When the crust finishes pre-baking, scatter the mozzarella over the base of the crust. Next, layer the butternut squash ribbons over the cheese. The volume of the ribbons will decrease once cooked. Lastly, dollop the ricotta evenly on top.
  6. Step 6: Broil the flatbread for 4 to 5 minutes, or until the toppings are hot and the squash has wilted. Remove from the oven.
  7. Step 7: Meanwhile, toss the arugula and pomegranate seeds in a few tablespoons of the prepared vinaigrette, until the leaves are lightly coated.
  8. Serve: Top the warm flatbread with the dressed arugula salad. Slice and enjoy drizzled with extra vinaigrette, to taste. Any remaining vinaigrette can be used to dress up salads or roasted vegetables throughout the week.
Nutrition

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Pizza with Butternut Squash and Pomegranate

PT35M 1 fresh or frozen pizza crust 1/2 small butternut squash, peeled 1 cup or large handful(s) arugula 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese 3 tablespoons pomegranate seeds 2 teaspoons olive oil or cooking oil 2 teaspoons sumac powder 2 teaspoons hot water 3 tablespoons grapeseed oil 3 tablespoons extra-virgin olive oil 1 tablespoon pomegranate molasses 1 tablespoon lemon juice 1 tablespoon white wine vinegar 1 garlic clove, minced 8 fresh mint leaves 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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