12 Ingredients
  • 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons honey
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1 pound refrigerated pizza dough, at room temperature
  • All-purpose flour, for dusting
  • 12 to 16 sage leaves, torn
  • 1 1/2 cups shredded Italian four-cheese blend (about 6 ounces)
  • 3 ounces thinly sliced soppressata
  • 2 tablespoons roughly chopped fresh parsley
Nutrition
637
32% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

45% 29

Saturated

62% 12

Trans

- 1

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

22% 67

Carbs (net)

- 62

Fiber

21% 5

Sugars

- 5

Sugars, added

- 3

Protein

52% 26

Cholesterol

20% 60

Sodium

61% 1453

Calcium

46% 457

Magnesium

18% 76

Potassium

9% 423

Iron

28% 5

Zinc

33% 4

Phosphorus

55% 384

Vitamin A

37% 332

Vitamin C

13% 12

Thiamin (B1)

68% 1

Riboflavin (B2)

47% 1

Niacin (B3)

43% 7

Vitamin B6

27% 0

Folate equivalent (total)

95% 379

Folate (food)

- 68

Folic acid

- 183

Vitamin B12

40% 1

Vitamin D

68% 10

Vitamin E

13% 2

Vitamin K

80% 96

Sugar alcohols

- 0

Water

- 100
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