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Pesto Pizza with Butternut Squash

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 slice)
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

Nutrition Information

  • calories 310
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 4.5 g
  • monofat 4.1 g
  • polyfat 1.1 g
  • protein 12.4 g
  • carbohydrate 42.3 g
  • fiber 2.8 g
  • cholesterol 23 mg
  • iron 3 mg
  • sodium 511 mg
  • calcium 242 mg

How to Make It

  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