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1
Preheat the oven to 450 degrees F.
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2
Cut the butternut squash in half and scoop out the seeds.
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3
Place the halves face down in an 8x8 baking dish and add a 1/2 inch of water to the dish, enough to cover the edges of the squash.
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4
Cook the squash by microwaving it for 15 minutes.
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5
The squash is ready when the skin is easily poked through with a fork and the flesh is very soft.
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6
Scoop out all of the flesh (which should amount to at least 1 cup) and place it aside.
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7
Place the almonds in a food processor and blend on high until they turn to fine powder (be careful not to blend too much and make almond butter!).
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8
Remove and set aside.
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9
Peel the garlic and cook it slightly by microwaving for 30 seconds, until fragrant.
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10
Pour the butternut squash into the food processor and blend until smooth.
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11
Add the almond powder, garlic, sage, salt and basil.
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12
Blend on high until the herbs and garlic are chopped into bits and evenly distributed throughout.
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13
Set the mixture aside for now.
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14
Using a sharp knife, very thinly slice the yellow squash (if you have a mandolin slicer, use that, by all means!
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15
).
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16
Slice the shallots rather thick, about 1/4-inch.
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17
Heat the olive oil in a pan and saute the shallots on medium heat until soft, about 5 minutes.
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18
Roll out your pizza dough into the right size and shape for your pizza pan.
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19
Spread the butternut squash mixture on the dough.
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20
It is the sauce.
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21
Next, lay the thin slices of yellow squash on top of the sauce.
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22
Now, bake the pizza for 10 minutes with just the sauce and yellow squash.
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23
Remove the pizza from the oven and add the shallots.
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24
Bake the pizza for 5 minutes more or until the crust is done.
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25
Enjoy!
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26
A note about the pizza dough: I use half a recipe of A Sweet Pea Chefs Honey Whole Wheat Pizza Dough.
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27
See her recipe box for the recipe it tastes great and is the perfect amount!
