Butternut Squash Pizza from Real Simple
1 butternut squash (about 2 pounds), peeled (didn’t measure, CSA)
1 small yellow onion, sliced into 1/4-inch-thick rings (CSA)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough (Used an already made/baked crust from whole foods)
1 tablespoon cornmeal (omitted)
1 tablespoon fresh thyme leaves (omitted)
1/2 cup fresh ricotta (I had some nice ricotta from Maplebrook Farm in Vermont, fresh from Whole Foods, sinfully delicious, didn’t measure it)
I added some shredded mozzarella, oh and some pancetta (applegate farms) just because
Heat oven to 400° F.
Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
Increase oven temperature to 450° F. (I left at 400 since my crust was already made) Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. (I only baked for 10 minutes, since my crust package said to) Slice into wedges.