Winter Squash and Bacon Pizza

This is a tasty pizza we found in Cooking Light magazine a few years ago. The sage and roasted onions are so yummy in winter and autumn months.

Ingredients
3 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/2 cup chopped onion
1 teaspoon olive oil
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded fontina cheese
2 bacon slices, cooked and crumbled

To prepare topping, combine squash, onion, and oil in a large bowl, tossing to coat. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until tender, stirring once. Sprinkle with sage, 1/4 teaspoon salt, and pepper; toss to combine.

Set half of squash mixture aside. Combine remaining half of squash mixture and broth in a medium bowl; mash with a fork until smooth. Spread mashed squash mixture over pizza crust, leaving a 1/2-inch border. Top with remaining squash mixture, cheese, and bacon. Bake at 450° for 15 minutes or until lightly browned. Place the pizza on a cutting board; cut into 8 equal pieces.

Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to one month. To thaw, place dough in refrigerator for 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions.


Nutritional Information
Calories:
226 (24% from fat)
Fat:
6.1g (sat 2.5g,mono 2.1g,poly 0.6g)
Protein:
8.6g
Carbohydrate:
35g
Fiber:
2.3g
Cholesterol:
15mg
Iron:
2.3mg
Sodium:
295mg
Calcium:
125mg
Joanne Weir, Cooking Light, NOVEMBER 2005