Butternut Squash-Pesto Pizza

Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza. Easy enough for a weeknight meal or special enough for entertaining!

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Servings 8

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Member Reviews ( 12 )

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Bake-Off® Contest 44, 2010

Karen Stuber

Fulton, New York

ingredients 13
Prep Time 35 min
Total Time 50 min

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 McCormick® 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 Fisher® Chef's Naturals® Chopped Walnuts

1: cup shredded Asiago cheese (4 oz)

1/2: cup crumbled feta cheese (2 oz)

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Directions

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; 20%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 1070mg; 1070%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 20%;
Calcium: 20%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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neb99

report Posted Mar. 11, 2011 12:32 PM

Made this recipe and used bacon with it and fresh red pepper. It tasted great and my teen loved it too. But one slice was plenty. The crust wasn't crisp enough to pick up so it didn't seem like pizza because we had to use fork. We liked the taste but probably wouldn't make again since it would really be a good appetizer cut into smaller squares but I just don't go places where I need that. Great use for squash and flavors go really great together took a bit longer to make than anticipated but that was ok

mommycheng

report Posted Apr. 20, 2010 6:25 PM

I made this with ground turkey and no feta. WOW was this yummy. I have never eaten butternut squash, this recipe made me a butternut squash lover!

LaurieB

report Posted Apr. 12, 2010 10:35 AM

This is fantatic! My husband said "I feel like I am on the Food Network" My kids ate up the squash and wanted more. Just don't over add ingredients, the flavors are perfect in the recipe.

I-LUV-IT

report Posted Feb. 9, 2010 12:58 PM

This is a one of a kind Pizza that is so much more than just a Pizza. Its a meal, a snack, or a late night warmer upper. Every time I took a bite I found a different flavor and wanted more. MMMMMMMMMore

DEHausfrau

report Posted Feb. 5, 2010 8:28 PM

Forgot to add the pesto but honestly, we thought it was a better pizza without it. I think the pesto flavor would have overpowered the delicious squash and pungent cheese.