Seriously, you have to try this. I did it one day just because I had this long skinny butternut squash and I wanted to use it up. I peeled it, sliced it on the mandolin and thought hmmm, what would happen if I put this on pizza…? And what happened? Magic.
Now I know I mentioned that I follow a paleo-ish diet and that technically doesn’t include dairy, especially commercially sold dairy. But, here’s the thing…sometimes I like pizza. And I definitely like my pizza to have cheese on it. And in that instant, I want to use the best product I possibly can so that I am treating my body the best that I can. Hence, the organic cheese you see below in the ingredients. It was delicious and I loved every bite of it!
1 pizza crust from Primal Cravings (the best one we’ve found yet!)
1/2 – 3/4 cup marinara sauce
1.5 cups butternut squash, peeled and sliced into 1/4 inch pieces
1.5 cups ground beef, or other meat, cooked
2 cups cheese (I used Organic Valley shredded cheese)
This is a heavy pizza for sure, but I like my toppings loaded on. Skimp on the fixings if you want a lighter pizza. While the pizza crust is baking, get out your pre-cooked ground beef or cook it right then and there. And, while that is cooking, peel and slice your butternut squash and saute it in some coconut oil until it’s soft.
Once the pizza crust is done baking, spread the marinara sauce around and layer the butternut squash on top. Distribute the ground beef around evenly and sprinkle the cheese on top. I like to put my cheese on top of everything so all of the ingredients are “sealed in”. Return to the oven for about 10 minutes to make sure everything is cooked through and the cheese melts. For the last minute, turn the broiler on to brown up the cheese.
Good luck having leftovers of this.
As for the side, we had leftovers of the broccoli and beet mixture from Sunday’s meal. Mm, mm, good.