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

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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  • prep time 35 min
  • total time 50 min
  • ingredients 13
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Watch the Video

Roasted butternut squash adds sweet garden-fresh flavor to this savory pizza.

Nutritional information

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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:
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