This was one of those last-minute decisions that wound up being a huge success. It was a perfect little Friday night meal that I wasn’t even going to mention. That’s why there’s no prep pictures. You know I love some colors stirred up in a bowl. Even Jake (my husband who eats only corn carrots and green beans) proclaimed this tasty. Translation: not an award-winner in his book, but surely good enough for seconds.
Just roast your squash first and then layer it on a store-bought pizza dough with some mozzarella, red onion, and radicchio. That’s right. I said radicchio. Honestly, not my most favorite vegetable. I have tried it many ways and this is the first time that I loved it.
Here’s the little secret about this recipe: underneath all the goodness that you can see is some more goodness which consists of garlic, parsley, and olive oil.
This one is from Rachael Ray and a repeater in my book. Clearly, this is vegetarian, but I can’t help but think that it would be amazing with a little prosciutto.
Eat Well and Savor.