Roasted Butternut, Romanesco, & Broccoli Pizza

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This Butternut, Romanesco, & Broccoli Pizza makes for a delicious and fast fall dinner.

It’s perfect for a weeknight, when you don’t really feel like cooking, because it doesn’t require much more than a little chopping and turning your oven on. 

The crust is simply a brown rice tortilla, while the sauce is made from butternut squash. You can now find this relatively easily in the tomato sauce aisle (in most health food stores, anyway), as multiple brands now make it. Aside from bringing autumn flavor to the dish, it adds a pop of color, too. 

Romanesco is a gorgeous little vegetable, that looks similar to broccoli or cauliflower, but with much more precise proportions. It is a gorgeous hue of chartreuse, and the little florets wind around in the perfect spiral. While once only available at farmer’s markets during fall months, I’ve now been seeing it pop up in health food stores, too. 

While the pizza heats up, I remend tossing together a quick salad, with mesclun greens, chickpeas, and red onion, dressed in olive oil and lemon. 

Roasted Butternut, Romanesco, & Broccoli Pizza
Serves 1
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup Romanesco, florets only, chopped small
  2. 1 cup broccoli florets, chopped small
  3. ¼ medium red onion, sliced thin
  4. 1 clove garlic, diced
  5. 1 Tbsp. olive oil
  6. salt and fresh black pepper
  7. 1 brown rice tortilla
  8. ¼ cup butternut squash sauce
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, bine Romanesco, broccoli, red onion, garlic, olive oil, a pinch of salt, and a generous pinch of black pepper. Mix well, then lay out flat on a baking sheet. Bake for 15 minutes.
  3. On a separate baking sheet, lay out the tortilla, and bake for 5-8 minutes. Watch it, as different types will cook at different speeds. It should just be getting crisp and golden on the edges.
  4. Take the tortillas out of the oven, spoon on a generous amount of butternut squash sauce, and return to the oven for a final 3-5 minutes.
  5. Take the tortilla out of the oven and put on a plate. Spoon the roasted veggie mix on top. Slice into 6 or 8 pieces and serve.
Notes
  1. Butternut squash sauce can typically be found in the tomato sauce aisle.
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