Roasted Squash, Pear and White Cheddar Pizza

1 acorn squash, peeled, seeded and diced into 1/2-inch cubes
1 small yellow onion, diced into 1/4-inch cubes
2 firm pears, peeled and diced into 1/2-inch cubes
2 Tbsp. olive oil
1 16-oz. store-bought whole wheat pizza dough
3/4 cup part-skim Mozzarella cheese, shredded
1/2 cup low-sodium sharp white cheddar, shredded
2 tsp. black pepper


Preheat oven to 425°.

In a medium bowl, toss the squash, yellow onion and pears in 1 tablespoon of the olive oil. Place in a 9x9 baking dish and put in oven. Roast the mixture until the squash and pears are tender but not mushy, about 25 minutes.

Meanwhile, stretch the pizza dough into an oblong shape, large enough to fit on a cookie sheet. Use the remaining olive oil to brush both sides of the dough.

Place in the oven for about 7 minutes. The thinner you stretch the dough, the shorter the baking time. Remove the dough from the oven when it is golden brown.

Sprinkle the top of the dough with both cheeses. Top the cheese with the squash mixture and place back in oven. Bake until the cheese melts.

Remove pizza from oven and top with black pepper.

Yield: 8 servings

Nutritional information (1 slice)
Per serving: 309 calories, 13.3g total fat, 13.3g protein, 34.6g carbohydrate, 3.7g dietary fiber, 439mg sodium, 4.7g sugar