Arugula Pesto Pizza with Butternut Squash Ribbons

cookinglight.com
serves 4 (2 slices each)
​Ingredients

• 1 (12-in.) prebaked thin whole-grain pizza crust 
• Cooking spray
• 3 cups arugula (about 3 oz.)
• 1/2 cup fresh flat-leaf parsley leaves
• 1/3 cup chopped toasted walnuts
• 2 tablespoons fresh lemon juice
• 1 garlic clove, chopped
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 3 tablespoons olive oil, divided
• 1 tablespoon water
• 1 cup shaved butternut squash (about 2 oz.)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 1/2 ounces goat cheese, crumbled (about 1/3 cup)

Preparation
Step 1 
Preheat oven to 450°F.
Step 2 
Place crust on a baking sheet; coat with cooking spray. Bake at 450°F for 5 minutes.
Step 3 
Process arugula, parsley, walnuts, juice, garlic, and Parmesan cheese in a mini food processor until finely chopped. With food processor running, slowly add 2 1/2 tablespoons oil. Add 1 tablespoon water; pulse to combine. Spread mixture over crust, leaving a 1/2-inch border.
Step 4 
Combine remaining 1 1/2 teaspoons oil, squash, salt, and pepper in a bowl; arrange over pesto. Sprinkle goat cheese over pizza. Bake at 450°F for 10 minutes. Cut into 8 slices.