2 cups precut peeled butternut squash (about 12 ounces)
1/4 teaspoon kosher salt, divided
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary’s)
5 tablespoons refrigerated light alfredo sauce
1 teaspoon extra-virgin olive oil
6 cups fresh baby spinach
1 ounce goat cheese, crumbled (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 450°.
2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.
3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.
4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.