Pesto Pizza with Butternut Squash

By xan705

Ingredients

• 6 * 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
• 2 * 2 teaspoons sugar
• 3/4 * 3/4 teaspoon olive oil
• * Cooking spray
• 1/2 * 1/2 cup (2 ounces) shredded fontina or Gouda cheese
• * Pizza Dough
• 1 * 1 (14.5-ounce) can finely chopped tomatoes, drained
• 1/2 * 1/2 teaspoon dried oregano
• 1/4 * 1/4 cup Classic Pesto
• 1/2 * 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.