Good Eggs Meal Kits
Winter Squash Pizza with Pistachio Pesto
Product Details
For a fresh spin on pizza, this seasonal pie features fluffy squash, creamy ricotta, and a drizzle of garlicky pesto. The pros stretch the dough for you, so all you need to do is top and bake.
Contains: milk, eggs, tree nuts, wheat, soy.
What You Get
Shallot
Ricotta cheese
Pistachio pesto
Artisan flatbread x2
Delicata Squash
What You'll Need
Olive oil
Salt
Black pepper
Step 1
Preheat the oven to 400°F. Make sure the rack is in the center of the oven. Wash the Delicata squash and cut in half lengthwise. Remove seeds and dice into 1/2 inch cubes. Toss squash in oil, salt and pepper and spread on baking sheet. Cook at 400°F for 10 mins. Remove and let cool. Reheat oven to 450°F.
Step 2
Thinly slice the shallot. Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle with about ¼ cup of the shallot. Dollop with the ricotta and scatter with the winter squash, breaking up the pieces, depending on size. Drizzle lightly with olive oil and sprinkle with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the ricotta and winter squash start to brown and the crust is golden, 12 to 15 minutes.
Step 3
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Drizzle generously with the pesto. Cut the pizza into wedges and serve warm.
