Roasted Squash and Sage Pita Pizzas

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Roasted Squash and Sage Pita Pizzas

 

1 butternut squash (about 2 1/2 pounds), peeled,

halved, seeded, and sliced into 1-inch chunks

16 fresh sage leaves, minced,

divided

4 tablespoons extra-virgin olive oil, divided

1 teaspoon coarse

sea salt, divided

1 teaspoon dried oregano

1/4 teaspoon crushed red

pepper flakes

2 large cloves garlic, minced

1 28 ounce can no-salt-added

diced tomatoes

1/2 teaspoon balsamic vinegar

8 ounces fresh mozzarella

cheese (or more to taste), thinly sliced

6 6 to 7 inch, low-sodium,

whole-grain pitas

Parmesan cheese, for garnish

Crushed red pepper

flakes, for garnish

 

Preheat oven to 425 degrees. Lightly oil a baking

dish or line with parchment paper.

In a large bowl, combine squash, half the

minced sage, 2 tablespoons oil, and 1/2 teaspoon salt; toss well. Transfer

squash to prepared baking dish and roast, uncovered, for 35 to 40 minutes, until

fork-tender, stirring every 10 minutes for even browning.

While squash is

roasting, in a medium saucepan combine remaining oil, remaining salt, oregano,

red pepper flakes, and garlic. Increase heat to medium-high and sauté for 1

minute, stirring frequently. Stir in tomatoes with juices; increase heat to a

boil. After 30 seconds reduce heat and simmer for 15 minutes, stirring every few

minutes. Add balsamic vinegar, stir for an additional minute, and remove from

heat. Taste and add salt, if necessary.

Reduce heat to 400 degrees. Place

pitas on baking sheets and bake for 2 to 3 minutes, until lightly toasted.

Remove from oven. Spread each pita with about ¼ cup tomato sauce, leaving a 1/4

inch border on the edges. Spread squash over tomato sauce on each pita and top

with mozzarella slices. Sprinkle with remaining minced sage. Bake 8 to 10

minutes, until cheese melts. Cut each pita into fourths, sprinkle with Parmesan

cheese and red pepper flakes, and serve hot. Serves 6.