Easy Mini Pizzas

So canned biscuit dough is not my usual definition of healthful fare, but it makes for such an easy weeknight dinner that I figure as long as they are loaded up with lots of good-for-you toppings, it all evens out in the end. Plus, I love tearing open the paper seal and hearing the POP, makes me nostalgic. Of course, you can choose whatever suits your fancy to top these little pizzas, (or better yet, whatever is in your cupboard) but here is a fun and unexpectedly good recipe to try.

Easy Mini Pizzas – Squash Version (don’t be scared)
(serves 4)

1 can biscuit dough (such as Pillsbury, make sure there are at least 10 biscuit in the can)
3 cups or so (depends how thick you want it) cooked and mashed squash (here in Hawaii I use Kobocha, but butternut will do just fine)
1 clove chopped garlic
1 TBL olive oil
1 cup or so shredded parmesan reggiano cheese
salt & pepper

Heat oven according to package directions on biscuits (usually 425). Place the biscuit dough about 1 inch apart in cookie sheets and press them until very thin and flat, about 1/4 inch thick. In a small bowl, combine squash, garlic and oil and mash together with a fork. Generously heap each pizza with the squash mixture. Top with cheese. Bake according to biscuit package specs (usually 8-10 minutes). That’s it! Serve with salad.

So squash pizza sounds weird, but trust me, it is so good! It has such a rich and comforting flavor. In the past I’ve also made squash pizzas with mushrooms, sage, and gorgonzola. Use whatever cheese sounds good to you, but probably avoid cheddar. Enjoy!

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