Harvest Pizza Recipe

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Harvest Pizza
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
  2. On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
  3. Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
  4. Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
  5. Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.87 Kcal (234 kJ)
Calories from fat 8.1 Kcal
% Daily Value*
Total Fat 0.9g 1%
Cholesterol 2.54mg 1%
Sodium 118.95mg 5%
Potassium 145.93mg 3%
Total Carbs 7.18g 2%
Sugars 1.12g 4%
Dietary Fiber 1.33g 5%
Protein 5.18g 10%
Vitamin C 2mg 3%
Vitamin A 0.2mg 8%
Iron 0.4mg 2%
Calcium 147.9mg 15%
Amount Per 100 g
Calories 104.57 Kcal (438 kJ)
Calories from fat 15.17 Kcal
% Daily Value*
Total Fat 1.69g 1%
Cholesterol 4.76mg 1%
Sodium 222.65mg 5%
Potassium 273.14mg 3%
Total Carbs 13.43g 2%
Sugars 2.1g 4%
Dietary Fiber 2.49g 5%
Protein 9.7g 10%
Vitamin C 3.7mg 3%
Vitamin A 0.5mg 8%
Iron 0.7mg 2%
Calcium 276.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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