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Butternut Squash Pizza with Rosemary
From Statesboro Locally Grown
<p>With this recipe, you can use ingredients from many of our farmers and bakers.</p>Source: allrecipes.com (Entered by Ashley Deen)
Serves: 4
Vegetarian!
Ingredients
1 cup
thinly sliced onion
1/2
Butternut Squash peeled, seeded, thinkly sliced
1 teaspoon
chopped fresh rosemary
salt and black pepper to taste
16 ozs
Pizza Crust
1 tablespoon
cornmeal
2 tablespoons
grated Asiago or Parmesan cheese
3 tablespoons
Olive Oil, divided
Step by Step Instructions
- 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.
- Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
- 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.