Piled high with Indian-spiced roasted vegetables and fresh mozzarella, then topped with salted pistachio nuts and cilantro, this hand-held appetizer is the life of the party.
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1
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medium (1 lb) delicata squash, peeled
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1
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small sweet potato, peeled, quartered, cut into 1/4-inch slices
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1
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medium onion, halved, thinly sliced
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1
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tablespoon olive oil
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2
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teaspoons garam masala
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1/2
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teaspoon ground cumin
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1
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teaspoon fine sea salt
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1
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can (11 oz) Pillsbury™ refrigerated thin pizza crust
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1 1/2
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cups shredded provolone or white Cheddar cheese (6 oz)
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8
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oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes
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1/4
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cup chopped pistachio nuts
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Chopped fresh cilantro, if desired
Steps
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1
Heat oven to 400°F. Cut peeled squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are tender.
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2
Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each. Place 2 ovals on each cookie sheet. Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
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3
Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachio nuts and cilantro.
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1
Heat oven to 400°F. Cut peeled squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are tender.
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2
Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each. Place 2 ovals on each cookie sheet. Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
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3
Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachio nuts and cilantro.
Expert Tips
Can't find delicata squash? Feel free to substitute it with butternut squash.
You've got to love them! Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer Serving
- Calories
- 120
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 10%
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- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 9g
- 3%
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- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 5g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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