Butternut Squash-Pesto Pizza

35 min
18 min
8 servings

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 Crisco® Pure Olive Oil
• 1 can 13.8 oz) Pillsbury® refrigerated classic pizza crust
• 4 ounces 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)

PREPARATION DIRECTIONS:

1. 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. 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. 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. 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.


5.  
   Bake-Off is a registered trademark of General Mills ©2010


6.  
   Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 slice, 1/8 of pizza), Calories 360 (Calories from Fat 180), Total Fat 20g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 30mg, Sodium 1070mg, Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 8g), Protein 12g; Percent Daily Value*: Vitamin A 100%, Vitamin C 20%, Calcium 20%, Iron 10%.

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