Pesto Pizza with Butternut Squash

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

Yield: 6 servings (serving size: 1 slice)

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.

Totals include PIzza Dough

Nutritional Information

Calories:

310 (30% from fat)

Fat:

10.4g (sat 4.5g,mono 4.1g,poly 1.1g)

Protein:

12.4g

Carbohydrate:

42.3g

Fiber:

2.8g

Cholesterol:

23mg

Iron:

3mg

Sodium:

511mg

Calcium:

242mg