I know this might sound like an odd combination of pizza toppings-but trust me, they work really good together. The first time I saw this recipe, I thought it sounded a little weird-but then once I realized that I love all the ingredients in it, I figured I'd give it a try since I'm always looking for ways to make our pizzas more exciting. I love butternut squash on it's own, but when you add cheese and pesto it's even better. This is one of my favorite pizzas to make in the fall and winter and is a great way to use up extra butternut squash you might have.
Butternut Squash Pesto Pizza
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 (14.5-ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup Pesto (store bought works as well)
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
Preheat oven to 400°.
.Place squash on a baking sheet coated with cooking spray. Drizzle with sugar and olive oil. Bake for 20 minutes or until squash is tender.
Increase oven temperature to 450°. Heat up pizza stone, if using.
Sprinkle cheese over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture; sprinkle with Romano. Bake for 20 minutes or until lightly browned.
Slightly Adapted from Cooking Light
Preheat oven to 400°.
.Place squash on a baking sheet coated with cooking spray. Drizzle with sugar and olive oil. Bake for 20 minutes or until squash is tender.
Increase oven temperature to 450°. Heat up pizza stone, if using.
Sprinkle cheese over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop pesto by level teaspoons onto mixture; sprinkle with Romano. Bake for 20 minutes or until lightly browned.
Slightly Adapted from Cooking Light
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