Kabocha Squash Pizza

Kabocha Squash Pizza is a delightful twist on traditional pizza, featuring a creamy kabocha squash base that is both flavorful and nutritious. It’s topped with fresh vegetables and a hint of Japanese flavors, making it a healthy and satisfying meal.

Ingredients

• Kabocha squash - 250 grams
• Whole wheat pizza dough - 200 grams
• Mozzarella cheese - 100 grams
• Spinach leaves - 50 grams
• Red onion - 50 grams, thinly sliced
• Miso paste - 1 tablespoon
• Olive oil - 1 tablespoon
• Soy sauce - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the kabocha squash in half, remove seeds, and steam or boil until tender, about 15 minutes.
3. Scoop out the flesh of the kabocha squash and mash it in a bowl.
4. Add miso paste, olive oil, soy sauce, salt, and pepper to the mashed squash, mixing until smooth.
5. Roll out the whole wheat pizza dough on a floured surface to your desired thickness.
6. Spread the kabocha mixture evenly over the pizza dough, leaving a small border around the edges.
7. Evenly distribute the sliced red onion, spinach leaves, and mozzarella cheese on top of the kabocha base.
8. Sprinkle sesame seeds on top for added crunch.
9. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is melted.
10. Remove from the oven, let cool slightly, slice, and serve warm.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• Whole wheat dough adds fiber, promoting digestive health.

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