Ingredients
1
medium (1 lb) delicata squash, peeled
1
small sweet potato, peeled, quartered, cut into 1/4-inch slices
1
medium onion, halved, thinly sliced
1
tablespoon olive oil
2
teaspoons garam masala
1/2
teaspoon ground cumin
1
teaspoon fine sea salt
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/2
cups shredded provolone or white Cheddar cheese (6 oz)
8
oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes
1/4
cup chopped pistachio nuts
Chopped fresh cilantro, if desired
Preparation
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.
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.
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.
