BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA RECIPE | EPICURIOUS.COM

Steps:

• 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.
• calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,
• grams fiber, 8 grams protein
• Nutritional analysis provided by
• Self