Butternut Squash Pesto Pizza/Flatbread |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Pillsbury Bake Off. Ingredients:
2 1/2 cups butternut squash, peeled and diced |
1/2 cup chopped onion (about 1 small) |
1 tablespoon brown sugar, packed |
1 teaspoon sea salt or 1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 tablespoons extra virgin olive oil |
1 (13 7/8 ounce) can refrigerated classic pizza crusts |
4 ounces pancetta, diced |
3 tablespoons basil pesto |
1/2 cup chopped drained roasted red pepper (from 7-oz jar) |
1/3 cup walnuts, chopped |
1 cup asiago cheese, shredded (4 oz) |
1/2 cup feta cheese, crumbled (2 oz) |
Directions:
1. Heat oven to 400°F.
2. In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
3. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
4. Bake about 20 minutes, stirring occasionally, until squash is tender.
5. Spray large cookie sheet with cooking spray.
6. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
7. Bake at 400°F 7 to 10 minutes or until light golden brown.
8. Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
9. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
10. Spread pesto over partially baked crust.
11. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
12. Bake 6 to 8 minutes longer or until edges are golden brown.
13. Let stand 5 minutes before serving.
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