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

Jean Kressy
Recipe by Cooking Light September 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

310 calories; calories from fat 30%; fat 10.4g; saturated fat 4.5g; mono fat 4.1g; poly fat 1.1g; protein 12.4g; carbohydrates 42.3g; fiber 2.8g; cholesterol 23mg; iron 3mg; sodium 511mg; calcium 242mg.