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
• 1 (14.5-ounce) can finely chopped tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400u0b0 for 20 minutes or until squash is tender.
3. Increase oven temperature to 450u0b0.
4. 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 450u0b0 for 20 minutes or until lightly browned.
5. Totals include PIzza Dough

butternut squash, sugar, olive oil, cooking spray, gouda cheese, tomatoes, oregano, parmesan cheese

Taken from www.myrecipes.com/recipe/pesto-pizza-with-butternut-squash (may not work)