Butternut Squash Rosemary Pizza
Preparation Time: 15 minutes
Cooking Time: 30 minutes
1 cup onions, sliced
1/2 -1 butternut squash, peeled, seeded and sliced very thin
1 tsp. Fresh rosemary (or sage)
3 Tbsp. Olive oil
1 Tbsp. Cornmeal
2 Tbsp. Parmesan cheese, grated
Sea salt and fresh ground pepper to taste
Your favourite pizza dough
Preheat oven to 400F. Place onion and squash in a roasting pan. Add rosemary (or sage), salt and pepper, and 2 tablespoons of olive oil. Toss well. Bake vegetables for 20 minutes or until onions are browning and the squash is tender.
Increase oven temperature to 450F. On a floured surface roll pizza dough into 2 8-inch rounds. Place each round on a baking sheet sprinkled with cornmeal. Distribute the squash mixture over the two rounds. Bake the pizza for 10 minutes or until the crust is firm. Sprinkle the pizzas with cheese and drizzle them with the remaining olive oil. Cut each pizza into quarters and serve.
Source: Emmons, Vegetarian Planet.
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