Pesto & Butternut Squash Pizza

• 6 1/4 inch-thick slices peeled butternut squash
• 2 teaspoons Sugar
• ¾ teaspoon Extra virgin olive oil
• Cooking spray
• ½ cup Shredded Gouda or Fontina cheese
• 1 Store-bought pizza dough
• 1 medium Red onion, thinly sliced
• 1 medium Tomato, finely chopped
• ¼ cup Dried oregano
• ¼ cup Pesto
• ½ cup Grated Romano or Parmesan cheese

Preheat oven to 400°.

Combine the squash, sugar, and olive oil 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 Gouda or Fontina cheese over dough, leaving a 1/2-inch border; top with squash mixture, red onions, tomatoes, and oregano.

Drop pesto by level teaspoons onto mixture. Bake at 450° for 20 minutes or until lightly browned.

Brush the crust with olive oil and sprinkle the pizza with Romano. Serve while hot. (Servings: 4)

Nutrition Facts