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Pesto Pizza with Butternut Squash Recipe

Pesto Pizza with Butternut Squash Recipe

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Ingredients:

Serving

6 (1/4-inch- thick) slices peeled butternut squash or pumpkin (about 1/2 lb)
2 tsp sugar
3/4 tsp olive oil
cooking spray
1/2 cup (2 oz) shredded fontina or gouda cheese
pizza dough
1 (14.5-oz) can finely chopped tomatoes, drained
1/2 tsp dried oregano
1/4 cup classic pesto
1/2 cup (2 oz) grated fresh romano or parmesan cheese

Directions:

Preheat oven to 400°.
Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
Increase oven temperature to 450°.
Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.
Totals include PIzza Dough

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.9 Kcal (355 kJ)
Calories from fat	48.67 Kcal
		% Daily Value*
Total Fat	5.41g	8%
Cholesterol	7.28mg	2%
Sodium	135.84mg	6%
Potassium	148.84mg	3%
Total Carbs	6.45g	2%
Sugars	1.79g	7%
Dietary Fiber	1.53g	6%
Protein	3.19g	6%
Vitamin C	8.6mg	14%
Vitamin A	0.4mg	13%
Iron	0.4mg	2%
Calcium	58.1mg	6%

Amount Per 100 g
Calories	8.2 Kcal (34 kJ)
Calories from fat	4.7 Kcal
		% Daily Value*
Total Fat	0.52g	8%
Cholesterol	0.7mg	2%
Sodium	13.13mg	6%
Potassium	14.38mg	3%
Total Carbs	0.62g	2%
Sugars	0.17g	7%
Dietary Fiber	0.15g	6%
Protein	0.31g	6%
Vitamin C	0.8mg	14%
Calcium	5.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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