Recipe
Recipe Notes
As a member of the Academy of Nutrition and Dietetics, I receive Food & Nutrition Magazine, which helps me keep up with news, trends, and other interesting things going on with the profession. I’m usually so behind in my reading that I miss the deadline to participate in their “Test Kitchen Feedback” feature. But this time, I was able to sneak in a submission just before the deadline of December 1!
The recipe was a butternut squash arugula pita pizza and of course I decided to make it my own with a few tweaks. I used Joseph’s flax, oat bran, and whole wheat pitas. If you prep the squash and ricotta, then you can easily assemble them individually or all at once. I tossed the arugula with whatever olive oil was left on my measuring spoon and seasoned it with a little salt and pepper before adding it on top of the pita.
Photos
Kara Cooks and Eats 