Pesto Pizza with Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Top pizza with a trio of flavors - sweet squash, piquant pesto, and mild, buttery cheese. Ingredients:
6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound) |
2 teaspoons sugar |
3/4 teaspoon olive oil |
cooking spray |
1/2 cup (2 ounces) shredded fontina or gouda cheese |
pizza dough |
1 (14.5-ounce) can finely chopped tomatoes, drained |
1/2 teaspoon dried oregano |
1/4 cup classic pesto |
1/2 cup (2 ounces) grated fresh romano or parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Increase oven temperature to 450°.
4. 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.
5. Totals include PIzza Dough
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