Butternut Squash Pizza with Arugula-Pepita Pesto

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Ingredients

3 cups lightly packed fresh arugula, tough stems removed
¾ cup pepitas (green pumpkin seeds) or pecans
½ to ¾ cup freshly grated Parmesan cheese, to taste
2 medium garlic cloves, peeled and roughly chopped
1 tablespoon fresh lemon juice
½ teaspoon fine salt
½ cup extra virgin olive oil
Freshly ground black pepper, to taste
1 batch easy whole wheat pizza dough
5 ounces chilled goat cheese
1 small butternut squash (1 pound squash is more than plenty)
Garnishes: More pepitas, arugula and some red pepper flakes for sprinkling on top

As published by Cookie and Kate.

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