Pesto Pizza with Butternut Squash

Pesto Pizza with Butternut Squash Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Top pizza with a trio of flavors - sweet squash, piquant pesto, and mild, buttery cheese.


6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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


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
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


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

Jean Kressy,

Cooking Light

September 2002
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