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Pita Pizza with Squash, Pear, Sage and Gorgonzola Cream

6 (4 wedge each) servings



Nutritional Facts Per Serving

9.3 g
38.7 g
2.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 440
  • Fat 27.9 g
    • Saturated   13.2 g
    • + Trans 
  • Cholesterol 67 mg
  • Sodium   519 mg
  • Carbohydrate 38.7 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 9.3 g
    • Vitamin A 44 %
    • Vitamin C 8 %
    • Calcium 17 %
    • Iron 16 %


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set on the squash. Bake 15 minutes, or until tender. Remove from oven and cool.
Place garlic and wine in a small pot, bring to simmer, and simmer until wine has reduced to 1 Tbsp. Mix in the cream. Simmer until cream is lightly thickened and reduced to about ¾ cup. Cool to room temperature.
Line two baking sheets with parchment paper. Set 2 pita on each baking sheet. Divide and spread pita with cream mixture. Divide and top pita with squash, pear, sage and cheese; season with salt and pepper. Bake 8 to 10 minutes, or until pita are hot and crisp on the bottom. Cut each pita into 6 wedges and serve. For even more flavour, if desired, drizzle wedges with a little olive oil and balsamic vinegar.
Note: Cleaned pieces of banana squash are available in the produce department. Greek-style - sometimes called souvlaki - pita is available in our deli department.

Serving Suggestions

Serve the pizza with a salad your create from a recipe in our collection, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes, or Light and Delicious Caesar Salad.

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