Those of you who follow Trader Joe's related blogs or instagram accounts probably saw all the buzz a few months back when they came out with a Butternut Squash based, Gluten Free Pizza Crust. The packaging looks very similar to the Cauliflower Crust aside from the primary ingredient differences, and because of this I was skeptical to try it. I have made their Cauliflower Crust in the past, and found it to be squishy and unappealing.
However, I have had an interesting, healthy, and vibrant recipe in mind for a while, that would use the Butternut Squash Crust. So, while in Palm Springs with my parents last weekend, I decided it was finally time to try it out. This recipe is unique and flavorful and takes full advantage of the subtle yet sweet flavor the crust provides. Instead of drowning the crust in cheese and meat until that's all you can taste, the toppings are intended to compliment the crust and do so not only through flavor but also through texture.
The only complaint I have about this crust is that it is REALLY hard to cut, so be prepared for a somewhat messy dinner.
What's on your grocery list?
- 1 Trader Joe's Butternut Squash Pizza Crust
- 1 Package Chèvre with Honey Goat's Milk Cheese
- 1 Pomegranate (or you can just buy the seeds which is significantly less work but I wouldn't do so unless you are using them that night or the next day as they loose their crunch and don't taste as good)
- 1 Mango or Nectarine if in Season
- 1 bag Arugula
- 1 small Shallot
- 1 bag Candied Pecans
- Fresh Mint
- Balsamic Glaze
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Servings: 2
Ingredients:
- 1 Trader Joe's Butternut Squash Pizza Crust
- 1 Package Chèvre with Honey Goat's Milk Cheese
- Seeds of 1 Pomegranate
- 1 Mango or Nectarine if in Season
- 1/2 bag Arugula
- 1/2 bag Candied Pecans
- 1 Small Shallot
- 1/4 cup Fresh Mint
- Balsamic Glaze
Instructions:
Preheat oven to 450 then remove crust from packaging, and place on a cooking sheet lined with foil and non-stick spray or olive oil. Remove cheese from refrigerator and let sit at room temperature.
Bake the crust for 11 minutes, then flip using a large spatula (maybe two if necessary) and bake for another 11 minutes. While the crust is baking, remove seeds from the pomegranate, and cube your mango, then add fruit and arugula to a large mixing bowl. Roughly chop mint, dice shallot, and add to the salad along with about half the bag of pecans.
By this time your crust should be done. If it still isn't crispy enough, broil for about 4 minutes as per the box's instructions.
Once the crust has cooled a bit, spread the entire package of Goat Cheese across it. The cheese is somewhat hard to spread, so I ended up using my fingers (don't worry I washed my hands!).
Then add balsamic glaze to the salad. It's very important that you don't over do it as the balsamic should enhance the flavors of the ingredients, not hide them. Drizzle a bit across the top of the salad, toss, and repeat until salad is "dressed" to your liking. The glaze is certainly one of those things where a little goes a long way.
Add salad on top of the pizza crust then use a pizza cutter to slice into pieces, and enjoy!
