Butternut Squash Pizzas with Rosemary

Prep Time: 20 Min; Cook Time: 30 Min; Ready In: 50 Min

Servings  4

Ingredients

1 cup thinly sliced onion

1/2 butternut squash - peeled, seeded, and thinly sliced

1 teaspoon chopped fresh rosemary

salt and black pepper to taste

3 tablespoons olive oil, divided

1 (16 ounce) package refrigerated pizza crust dough, divided

1 tablespoon cornmeal

2 tablespoons grated Asiago or Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Here is a review by another cook that I thought might be helpful: This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelize beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinaigrette. It can also be served cold.