Skip to content

Pesto Pizza with Butternut Squash

October 23, 2015

Pesto Pizza with Butternut Squash

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

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.

From → Recipe

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: