Pesto Pizza with Butternut Squash

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Top pizza with a trio of flavors - sweet squash, piquant pesto, and mild, buttery cheese.

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 12.4g
  • Carbohydrate: 42.3g
  • Fiber: 2.8g
  • Cholesterol: 23mg
  • Iron: 3mg
  • Sodium: 511mg
  • Calcium: 242mg

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

Preparation

  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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