1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
How to Make It
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.
Maybe not fair of me to rate because I didn't make the pizza dough but used Pillsbury pizza dough. But the crust wasn't the issue for me - I didn't care for the canned tomatoes on this. Next time, I'll use a marinara sauce or dice up fresh tomatoes (or cherry tomatoes). Family loved the combo of flavors. I used gouda. Would make again.
This was amazing! Not too difficult and one of the best homemade pizzas I've had. I used Gouda instead of fontina (listed as an option) and it was still spectacular. I definitely plan to make this again, and maybe add some kind of meat to it (super thin ham/prosciutto).
This was amazing! I don't repeat many recipes, but I will make this again. I made a part whole wheat crust in my bread maker(comes out thin and crispy) Used pesto from Costo (my daughter bought a large jar so we were looking for recipes using pesto. I used a little less squash than called for because it seemed like a lot. Next time I will use the amount called for. I used a can of petite cut fire roasted tomatoes - they add great flavor. Used the gouda cheese. Tried to spread the pesto although mine did not spread very well. Didn't matter, it was fantastic. Even my daughter who only eats plain cheese pizza liked it.
This pizza is AMAZING! Although it sounds like an odd combination, the flavors combine beautifully. The prep is easy, requiring very little hands-on time, and it freezes well too. I double the recipe whenever I make it so I can freeze a pizza to bake later.
I have been making this pizza for years. Hands down my favorite cooking light pizza recipe. The only thing I do differently is drizzle the pesto on after it comes out of the oven so that it stays bright green.
reading the reviews of others, i had all ingredients to make this pizza and WOW!!! what a taste sensation! used the bagged squash (maybe sweet potato would work??) and mozzarella cheese. put my pesto in a corner cut baggie and squirted on pizza. i am passing this recipe on, and making it again soon! love it!
This pizza is wonderful and easy. I puree fire roasted tomatoes and use that as the tomato sauce. I also use thick slices of cooked butternut squash and lots of pesto. The ingredients are practically falling off the pizza because I use lots of pesto, sauce and squash but it's delicious.
The combination of salty/garlicky pesto and sweet tender butternut squash on this topping is to die for! Next time I would increase both, covering the dough with squash slices and drizzling with pesto, since by following the instructions, the butternut squash and pesto are only dolloped here and there. The crust tasted great, but I would pull it from the oven about 3 minutes earlier, so it is not quite so crispy.
Wow, this pizza is incredible. Even the two and four year old asked for more. I followed the recipe, except I used fresh tomatoes instead of canned. We loved that we could use so many ingredients fresh from our garden: basil for the pesto, the butternut, and the tomatoes. The only change I would make would be to use more butternut.
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