Butternut Squash and Pesto Pizza

By DeBruynC1

Ingredients

• 1(13.8 oz) can1 (13.8 oz) can Pillsbury Artisan Crust with Wholegrain (Substitute 12 ounces of refrigerated pizza dough)
• 1tablespoon1 tablespoon olive oil
• 3cups3 cups (466 grams) diced butternut squash (about half of a medium squash)
• 1/2teaspoon1/2 teaspoon salt
• 1/2cup1/2 cup (118 ml) vegetable or chicken stock
• 1cup1 cup (60 grams) shredded mozzarella cheese
• 3tablespoons3 tablespoons basil pesto
• 1010 cherry tomatoes, halved

Details

Servings 4
Adapted from inspiredtaste.net

Preparation

Step 1

1. Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes. While the pizza crust bakes, add olive oil to a large frying pan over medium heat. Once the oil is hot, add the butternut squash and a 1/2-teaspoon of salt. Cook, stirring occasionally, 4 to 6 minutes or until the squash begins to brown.
Add vegetable (or chicken stock) and cook another 5 minutes until the squash can be pierced with a fork and is tender.
2. Evenly spread the pesto over the baked pizza crust then scatter the butternut squash, mozzarella cheese and cherry tomato halves on top.
3. Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.