Recipe- Rosemary Roasted Butternut Squash Pizza

INGREDIENTS
1/2 pound pizza dough
2 tablespoons extra virgin olive oil
½ med. butternut squash, sliced
1 1/2 tablespoons mix of rosemary +
your favorite Italian herbs
1 teaspoon honey
1 pinch red pepper flakes (optional)
1/3 cup basil pesto
3 slices crispy bacon, crumbled
1 cup shredded whole milk mozzarella
1 cup shredded fontina cheese
1/2 cup grated parmesan

DIRECTIONS
Preheat oven to 425°F. Place dough on oiled sheet pan, press into place. Cover. Toss together remainder of ingredients (except cheeses and pesto) and spread on a sheet pan. Roast for 20 minutes or until squash is tender, remove from oven. Increase heat to 500°F. Spread pesto onto pizza dough, then layer remainder of ingredients plus the cheeses and place the pizza in the oven for 10-15 more minutes, rotating if necessary. Top with fresh basil. Enjoy! (Serves 1 – 2 people.)

(Recipe courtesy The Pampered Chef)