Hearty Pesto Butternut Squash Pizza
With Tomatoes, Swiss & Parmesan
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INGREDIENTS:
Prep 20 min 40 min total Cook time Butternut Squash: 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 lb) 2 tbs olive oil Pinch of Salt & pepper Pizza: 1/2 cup pre-made pesto ¼ onion sliced thinly 2 tomatoes finely sliced Cooked butternut squash 1 cup shredded Swiss, parmesan, mozzarella |
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HOW TO:
Preparation
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a medium bowl mix, coat pan with cooking spray, place squash mixture on baking sheet. Bake at 400° for 20 minutes or until squash is tender. (turning after 10 minutes)
3. Increase oven temperature to 450°.
4. Cover dough with pesto (leave some to dollop over pizza) add tomato, thinly sliced onion, leaving a 1/2-inch border; top with squash mixture,. Dollop remaining Pesto by level teaspoons onto pizza mixture; sprinkle with trio cheese mixture. Bake at 450° for 20 minutes or until lightly browned.
ENJOY!
Preparation
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a medium bowl mix, coat pan with cooking spray, place squash mixture on baking sheet. Bake at 400° for 20 minutes or until squash is tender. (turning after 10 minutes)
3. Increase oven temperature to 450°.
4. Cover dough with pesto (leave some to dollop over pizza) add tomato, thinly sliced onion, leaving a 1/2-inch border; top with squash mixture,. Dollop remaining Pesto by level teaspoons onto pizza mixture; sprinkle with trio cheese mixture. Bake at 450° for 20 minutes or until lightly browned.
ENJOY!