Butternut Squash Pesto Pizza/flatbread

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 1/2 cups butternut squash, peeled and diced
• 1/2 cup chopped onion (about 1 small)
• 1 tablespoon brown sugar, packed
• 1 teaspoon sea salt or 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 (13 7/8 ounce) can refrigerated classic pizza crusts
• 4 ounces pancetta, diced
• 3 tablespoons basil pesto
• 1/2 cup chopped drained roasted red pepper (from 7-oz jar)
• 1/3 cup walnuts, chopped
• 1 cup asiago cheese, shredded (4 oz)
• 1/2 cup feta cheese, crumbled (2 oz)

Recipe

• 1 heat oven to 400°f.
• 2 in s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
• 3 spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• 4 bake about 20 minutes, stirring occasionally, until squash is tender.
• 5 spray large cookie sheet with cooking spray.
• 6 unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
• 7 bake at 400°f 7 to 10 minutes or until light golden brown.
• 8 meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
• 9 add pancetta; cook 4 minutes, stirring frequently, until lightly browned. drain.
• 10 spread pesto over partially baked crust.
• 11 top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
• 12 bake 6 to 8 minutes longer or until edges are golden brown.
• 13 let stand 5 minutes before serving.