Yields two personal sized pizzas but can easily be converted for more!
Homemade wholewheat pizza dough, pre-baked multigrain crust or 2 whole wheat pitas
3 tbsp pesto
10 slices delicata or other winter squash, ¼ inch thick
10 thin slices of tomato
2/3 cup cooked chard or spinach, sautéed or steamed
½ cup shredded mozzarella
½ cup shredded asiago or parmesian
Oil and flour for the pan
Preheat your over to 400⁰F. Slice your squash and place on a plate with a bit of water. Microwave for 3 -4 minutes until slightly tender. Spread out your pizza dough on a greased and floured cookie sheet until ¼ inch thick. Spread the pesto evenly over the dough leaving a border which will rise when baking. Sprinkle lightly with mozzarella. Spread out the thinly sliced tomatoes and the sautéed chard. Top with the slightly microwaved squash segments (dab off the moisture) and finish with the shredded asiago. If you are using pizza dough, bake for 20 minutes until you can lift the dough and the underneath looks golden and cooked. If you are using prebaked crust or pita-bread, you will want to microwave your squash for 1-2 minutes more and bake for only about 10 minutes until the cheese turns a golden colour. Enjoy this delicious variation of a classic favourite!