This is an easy mid week meal that everyone will enjoy. After the third straight butternut squash in my CSA basket, I was stumped. This was a great solution. Bonus points – I get to use my spiralizer which is super fun, and a great way to incorporate vegetables in a new and different way.
After preheating the oven to 425, start by spiralizing a small butternut squash with the small blade.
The end result is a bowl of beautiful thin slices.
Chop the bacon and slice the shallot, and set aside. Meanwhile, chop up some broccoli or broccolini.
Add olive oil and zest of a lemon. This really adds some brightness and cuts the heavy taste of the bacon.
Mix greens and lemon zest with a pinch of salt, and roast on a baking sheet for 10 – 15 minutes until bubbly and slightly charred, but not burned.
Meanwhile, cook the chopped bacon in a large pot until crispy. Add the garlic, shallot and spiralized squash and cook, stirring frequently for 5 minutes. While this cooks, chop up some rotisserie chicken and set aside. When the squash is cooked, add the broccolini and chopped chicken and mix together.
Beat an egg with cream or milk, and brush onto an uncooked pizza crust, spread the squash mixture on top, then sprinkle liberally with cheese. Bake according to instructions.
Take out pizza and cut into slices and enjoy!