baked pear

Earlier for lunch I used some of the pesto I made yesterday to make a toasted HSTP sandwich =hummus, spinach, tomato, pesto. On the side I had some purple cabbage:

This sandwich was really tasty. I love pesto on sandwiches now! I went to the gym – I am now loving the arc trainer. Then went shopping with Isaac’s mom at Trader Joe’s and Whole Foods. We decided to have a girls day while Isaac and his dad watched football.

On to the highlight of tonight’ post:

This is my first time entering the blogger secret ingredient and I searched long and hard for a good recipe that incorporated Jenn’s pick of Butternut Squash. At first I thought I might do soup or maybe a roasted dish, but I finally found something perfect – PIZZA. Well, like usual I waited until the last minute to get everything together and I ended up having Butternut Squash Pesto Pizza tonight for dinner. I used this recipe as a guide, but of course modified it a bit. I made pesto yesterday, which worked out perfectly because it was included in the pizza recipe.

Ingredients

Slices baked, peeled butternut squash (about 1/2 pound)
1/2 cup (2 ounces) shredded Gouda cheese
Whole Wheat pizza crust (whole foods brand)
1 (14.5-ounce) can finely chopped tomatoes, drained
1/2 teaspoon fresh oregano
1/4 cup pesto
1/2 cup (2 ounces) grated Parmesan cheese

Preparation

Preheat oven to 400°.

Sprinkle gouda over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop the pesto by level teaspoons onto mixture; sprinkle with Parme. Bake at 400° for 20 minutes or until lightly browned.

The recipe had rave reviews on cookinglight.com so that was a good sign and the review were correct. This pizza combines unique flavors that you might not normally pair together but is OH SO GOOD! I had two slices of this pizza pizza and then had a baked pear for dessert courtesy of Isaac’s mama.