Ingredients:
Crust dough
1/2 cup acorn squash cooked and pureed
1/4 cup sliced tomato
1/4 cup sliced mushroom
1/4 tsp sage
1/4 tsp rosemary
Directions:
Roll or press out dough on a greased or lined baking sheet. Spread the crust with the acorn squash and top with the sage and rosemary. Layer on the tomato and mushrooms. Bake at 400 degrees for 20 minutes or until the crust is golden brown.
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