Pesto Pizza with Butternut Squash
- 1/4-inch-thick slices peeled butternut squash or pumpkin (I use approximately 1/2 a squash)
- 2 teaspoons sugar
- 3/4 teaspoon olive oil
- 1/2 cup (2 ounces) shredded fontina or Gouda cheese
- Pizza Dough (I use Pillsbury)
- 1 (14.5-ounce) can finely chopped tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/4 cup pesto (I love pesto and end up using about 1/2 cup)
- 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
Preheat oven to 400°.
Combine first 3 ingredients in a medium bowl (or just toss together right on the baking sheet). Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for about 10-20 minutes or until squash is tender (depends how thin your squash slices are).
Sprinkle fontina over dough. Top with squash, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 400° for 20 minutes or until lightly browned.
** Not sure what to do with all that leftover butternut squash? Aside from using it to make baby food, Ina Garten has two wonderful uses for the slightly sweet vegetable: Caramelized Butternut Squash and Roasted Vegetable Soup– both recipes frequent my dinner table.