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 Pure Olive Oil
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
4
oz pancetta, diced
3
tablespoons basil pesto
1/2
cup chopped drained roasted red bell peppers (from 7-oz jar)
1/3
cup chopped walnuts
1
cup shredded Asiago cheese (4 oz)
1/2
cup crumbled feta cheese (2 oz)
Preparation
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.
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.
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.
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.
