BUTTERNUT SQUASH PIZZA RECIPE
1 cup very thinly sliced peeled and seeded butternut squash
EVOO for drizzling
1/4 cup fine yellow cornmeal
6-10 small fresh sage (or basil) leaves (torn if larger)
at least 1-2 garlic cloves, thinly sliced
1. Preheat the oven to 500 F. Drizzle squash with oil in a bowl and season with salt.
2. Spread cornmeal on baking sheet. Stretch dough into 9.5 inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2 inch border. Bake 10 minutes. In the bowl you used for the squash, toss herbs with garlic, & drizzle with oil to coat. Sprinkle herb mixture over pizza & continue to bake until crust is golden brown, about 10 minutes.
*Cheese / Tomato Sauce : One can also add mozzarella cheese or another white cheese or your choice, like Romano or even tomato sauce, making this a bit more traditional. Top the crust with these additions, after baking the dough, but before adding the squash. Of course, you can always add more cheese on top too!
Submitted by Magda Underdown-Dubois