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.
Totals include PIzza Dough
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