"This is a wonderful, non-traditional take on pizza. It's great for using up leftover Thanksgiving food. This works great as personal pizzas, too. Cut the dough into 8 pieces and adjust the time to about 15 minutes" — Genevieve
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1 (10 ounce) package
refrigerated pizza crust dough
mashed, cooked butternut squash
Cheddar cheese, grated
Parmesan cheese, grated
An interesting twist on pizza, though I made some additions - half of a diced onion and some leftover chopped ham added a lot of flavor. I also spiced it up with some fresh ground cinnamon and nutmeg, salt, pepper, garlic and onion powder. I used dried cranberries instead of cranberry sauce.
This was... interesting. It wasn't bad or anything, but seemed to be missing something. I didn't have any squash, so i used some pumpkin instead. I tasted the mixture, and it seemed abit dull. i added about 1/2 teaspoon of kosher salt. I always put a little salt on my cranberry sauce anyway, and it helped put a little zing in the flavor. I used one of those pre-made, Boboli-style crusts. I did everything else by the recipe. It had a nice consistency, and surprisingly, the cheese worked well with the sauce mixture. I could totally see myself making this again, though unless you have the leftover squash/pumpkin and cranberry sauce, you'll need to find something to do with what's left in the open cans of cranberry sauce and pumpkin. The salt helped, but it still needs something. Certainly unusual, relatively inexpensive, and well worth trying.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Cranberry Sauce Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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