Butternut Squash-Pesto Pizza
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza. Easy enough for a weeknight meal or special enough for entertaining!
Ingredients
2 1/2 cups diced peeled butternut squash
1/2 cup chopped onion (about 1 small)
1 tablespoon packed brown sugar
1 teaspoon sea salt or kosher salt
1/2 teaspoon black pepper
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
4 oz pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/3 cup chopped walnuts
1 cup shredded Asiago cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz)
Instructions
Heat oven to 400 °F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.
Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400 °F 7 to 10 minutes or until light golden brown.
Meanwhile, in 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.
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