For 2010, we’re going meatless once a week.
I decided that pizza would be a painless way to ease into it, and this pizza hit the spot. It is truly one of the most flavorful pizzas we’ve ever made, meat or no meat. Sweet, salty, zippy. Connor commented that he didn’t even miss the meat. I fell over with that comment! This is a keeper.
Pesto Pizza with Butternut Squash
1/2 pound peeled butternut squash, cut into 1/2" cubes
1 onion, thinly sliced
3/4 teaspoon olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup Classic Pesto
1 cup shredded Gouda cheese
1 14.5-ounce can fire-roasted tomatoes, well-drained
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400°.
Combine first 4 ingredients in a medium bowl. Sprinkle with salt and pepper. Place squash mixture on a baking sheet lined with foil and coated with cooking spray. Bake for 15 minutes or until squash is tender.
Increase oven temperature to 450°.
Spread pesto over dough*, leaving a 1/2-inch border; top with squash mixture, tomatoes, oregano, and cheeses. Bake at 450° for 15-20 minutes or until lightly browned.
* I made Eating Well’s pizza crust in the Kitchenaid mixer, using half whole wheat flour. Easy and not too wheaty.