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Milky, creamy mozzarella complements the roasted veggies and pungent Indian spices in these appetizers.
1 medium (1-pound) delicata squash, peeled
1 small sweet potato, peeled, quartered, and cut into 1/4-inch slices
1 medium onion, halved and thinly sliced
1 tablespoon olive oil
2 teaspoons garam masala
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
1 can Pillsbury Pizza Crust Thin Crust
1 1/2 cups shredded provolone or white cheddar cheese
8 ounces fresh whole-milk mozzarella cheese, cut into 1/2-inch cubes
1/4 cup chopped pistachios
Chopped cilantro (optional)
1. Preheat oven to 400 degrees. Halve squash and remove and discard seeds. Cut each half in half lengthwise and chop into 1/2-inch slices. Place squash, sweet potato, and onion in a large bowl. Drizzle with oil and sprinkle with garam masala, cumin, and salt, stirring to evenly coat. Arrange vegetables on an ungreased 15-by-10-by-1-inch pan and bake for 15 minutes. Stir vegetables and bake 15 to 20 minutes longer or until tender.
2. Spray or grease two large dark or nonstick cookie sheets. Unroll pizza dough on a work surface and cut into four rectangles. Fold the corners of each rectangle under to form ovals about 9 inches long. Place two ovals on each cookie sheet and bake in center of oven for 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
3. Cover crusts evenly with provolone, roasted vegetables, and mozzarella, spreading each in that order. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachios and cilantro, if desired.
Nutrition score per serving: 120 calories, 6g fat, 9g carbs, 5g protein
Recipe provided by Betty Crocker
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