Butternut Squash Pesto Pizza Flatbread

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From pillsbury bake off.

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Steps

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Heat oven to 400f.

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In s medium bowl , mix squash , onion , brown sugar , salt , black pepper and 1 1 / 2 tablespoons of the oil.

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Spread mixture in ungreased 13x9-inch glass baking dish.

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Bake about 20 minutes , stirring occasionally , until squash is tender.

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Spray large cookie sheet with cooking spray.

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Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.

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Bake at 400f 7 to 10 minutes or until light golden brown.

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Meanwhile , in a 10-inch skillet , heat remaining 1 / 2 tablespoon oil over medium heat.

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Add pancetta.

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Cook 4 minutes , stirring frequently , until lightly browned.

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Drain.

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Spread pesto over partially baked crust.

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Top with squash mixture , pancetta , roasted peppers , walnuts and cheeses.

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Bake 6 to 8 minutes longer or until edges are golden brown.

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Let stand 5 minutes before serving.

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Ingredients

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butternut squash, onion, brown sugar, sea salt, black pepper, extra virgin olive oil, pizza crusts, pancetta, basil pesto, roasted red pepper, walnuts, asiago cheese, feta cheese