Pesto Pizza with Butternut Squash



6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
2 teaspoons sugar
3/4 teaspoon olive oil
Cooking spray
1/2 cup (2 ounces) shredded fontina or Gouda cheese
Pizza Dough
1 (14.5-ounce) can finely chopped tomatoes, drained
1/2 teaspoon dried oregano
1/4 cup Classic Pesto
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

1. Preheat oven to 400°. Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
2. Increase oven temperature to 450°. Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.

Yield:6 servings

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