Butternut Squash, Spinach and Goat Cheese Pizza

Name: Butternut Squash, Spinach and Goat Cheese Pizza
Yield: 4 servings
Ingredients: 1 2 cups cubed butternut squash (1/2-inch pieces); 1 1 tablespoon plus 1 teaspoon olive oil, divided; 1 1/4 teaspoon salt, divided; 1 1/4 teaspoon freshly ground black pepper, divided; 1 1 medium red onion, halved and thinly sliced; 1 1/4 cup all-purpose flour; 1 1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature; 1 2 cups chopped fresh baby spinach; 1 4 ounces crumbled goat cheese; 1 1/2 teaspoon dried thyme; 1 2 tablespoons cornmeal

From the kitchen of Carly

Roasted butternut squash meets caramelized red onion on this whole-wheat pizza, crowned with tangy goat cheese and fresh spinach. Sweet, savory, and satisfying, it's autumn on a crust that actually fills you up.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups cubed butternut squash (1/2-inch pieces)
11 tablespoon plus 1 teaspoon olive oil, divided
11/4 teaspoon salt, divided
11/4 teaspoon freshly ground black pepper, divided
11 medium red onion, halved and thinly sliced
11/4 cup all-purpose flour
11 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
12 cups chopped fresh baby spinach
14 ounces crumbled goat cheese
11/2 teaspoon dried thyme
12 tablespoons cornmeal

Instructions

Heat oven to 400°. 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°. 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.