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Butternut Squash-Pesto Pizza

(50)
  12 reviews
  • 35 min prep time
  • 50 min total time
  • 13 ingredients
  • 8 servings
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Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza. Easy enough for a weeknight meal or special enough for entertaining!

Bake-Off® Contest 44, 2010
Karen Stuber
Fulton, New York

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)

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
7g
36%
Trans Fat
0g
0%
Cholesterol
30mg
9%
Sodium
1070mg
44%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
8g
8%
Protein
12g
12%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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