Makes 4 Servings
Adapted from Cooking Light
6 (1/4-inch-thick) slices peeled butternut squash (about 1/2 pound)
2 tsp splenda
1 tsp olive oil
Cooking spray
1 pound pizza dough OR 1 Pillsbury crust (thin)
2 oz. shredded reduced fat mozzarella
2 tbsp reduced fat parmesan cheese
1 14.5-ounce can finely chopped tomatoes, drained well
1/2 teaspoon dried oregano
1/4 cup pesto (12 tsp)
10 grams (4 tsp) shredded fresh Parmesan cheese
Red pepper flakes to taste
Preheat oven to 400°. Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake for 20 minutes or until squash is tender. If using Pillsbury dough, pre-bake on its own for 5 minutes. Remove from oven, sprinkle dough with mozzarella and grated parmesan. Top with squash mixture, tomatoes and oregano. Drop Pesto by 12 level teaspoons onto pizza; sprinkle with shredded fresh parmesan. Bake for 10 minutes or until lightly browned.
Nutritional Information: 428 calories, 58 carbs, 19 fat grams and 15 protein grams.
Review: YUM! I never would have thought about putting squash on a pizza, but it tasted wonderful and i'm so glad I did it! The pesto went well with it, as well as the parmesean. Although, next time, I will spread the pesto across the top instead of the drops. The drops were fun, but I wished I'd had pesto in every single bite! I will definitely make this again - loved the colors, the taste, how filling it was and think it's a great seasonal meal.
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