Squash & Goat Cheese Pita Pizza

I thought yesterday’s pizza creation was pretty tasty and since today is pizza day for lunch, the inspiration carried over and I wanted to create another yummy pizza. Today’s pizza is a leftover roasted Squash & Goat Cheese Pita Pizza, yumo.

I always use pita pockets to make pizzas for lunch for the kids. They are the perfect size for little hands and hold the ingredients well. Looking around my kitchen for inspiration I discovered some uncooked squash that needed to be used up. Not enough time to grill it, I steamed it instead. Being a lover of all things squash but never having had it on pizza I was up for the challenge. I looked through the fridge, fished out some basil and some peppered goat cheese. A new recipe was born.

Note: If you like goat cheese but do not care for a lot of pepper buy a plain or perhaps herb goat cheese and omit the additional cracked pepper.

I can honestly say I had a Clinton Kelly moment when I took my first bite. (If you ever watch The Chew….love that show…whenever Clinton tastes something he adores he becomes incoherent).  Yes I felt that way, this pizza rocked my socks off. Trying to figure out what to call this pizza was my biggest challenge.

If you are up for a new pizza and and like squash, try it – you will not be disappointed.  I didn’t calorie count this one but I’m pretty sure since there are fewer ingredients it might be under 500 calories.

Squash & Goat Cheese Pita Pizza

Print Recipe Pin Recipe Rate Recipe

Ingredients

• 1 Byblos Garlic Greek Pita Pocket
• 1-2 tbsp Soft Unripened Peppercorn Goat Cheese broken up
• Olive Oil
• 2-3 sprigs Fresh Basil chiffonade
• 1/2 cup cooked butternut squash grill or steam, chopped into smaller pieces
• 1-2 tbsp Asiago Cheese shredded
• Cracked Black Pepper

Instructions

• Drizzle a little olive oil onto your pita. Spread with a pastry brush.
• Next add your cut, cooked butternut squash and your goat cheese. Sprinkle on your basil and some Asiago cheese.
• Broil on pizza stone for 2-3 minutes or until Asiago cheese melts a little and edges of pita brown. Remove from oven and let sit a few minutes. If you do not have a pizza stone a pizza pan or cookie sheet works just as well.
• Just before serving (to myself) I added additional Asiago & basil on top and some fresh cracked black pepper.
• For me this taste combination was a winner…one the next time the family wants pizza for supper…I will happily oblige.