Yay for homemade pizza!
Butternut Squash, Spinach, and Goat Cheese Pizza
From SELF via Epicurious
2 C. Butternut Squash, cubed into 1/2" pieces
1 T. plus 1 t. Olive Oil
1/4 t. Salt
1/4 t. freshly ground Black Pepper
1 medium Red Onion, halved and thinly sliced
1/4 C. all-purpose Flour
1 ball (16 oz.) store-bought whole-wheat Pizza Dough, at room temperature
2 C. fresh baby Spinach, chopped
4 oz. Goat Cheese, crumbled
1/2 t. dried Thyme
2 T. Cornmeal
Heat oven to 400 degrees. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside.
In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat.
Turn oven up to 450 degrees. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
This time last year: Artichoke and Mushroom Lasagna