Pesto Pizza with Butternut Squash

(from fearama’s recipe box)

Prep time: 20 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Pizza

Ingredients

  • 2 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
  • 2/3 teaspoons sugar
  • 1/4 teaspoon olive oil
  • Cooking spray
  • 1/4 cup (1 ounces) shredded fontina or Gouda cheese
  • Pizza Dough
  • 1 (7-ounce) can finely chopped tomatoes, drained
  • 1/4 teaspoon dried oregano
  • 1/8 cup Classic Pesto
  • 1/4 cup (1 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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