Preheat oven to 375° F. Place a pizza stone in the oven to come up to temperature.

Place squash in a large shallow baking dish. Drizzle with 2 teaspoons of oil, and toss to coat. Transfer to oven, and cook until tender, 25 to 30 minutes. Transfer to a food processor or use a hand blender to puree until smooth. Season to taste with salt and pepper.

Turn oven up to 450° F.

While the butternut is cooking, heat butter in a medium saucepan over medium-low heat. Add onions and sauté until they start to caramelize, approximately 15 minutes. Be sure to stir periodically so they do not burn. Remove from pan and place in a small bowl.

Add last teaspoon of oil to the same pan and sauté spinach until just wilted, approximately 2 minutes and remove from heat.

Divide pizza dough into two equal pieces. Sprinkle a clean counter with 1 tablespoon of flour and roll out one of the pieces of dough to 1⁄8“ thick. Transfer to a pizza peel sprinkled liberally with cornmeal. Trim any excess dough. If you don’t have a pizza peel and stone, you can cook the pizza on a cookie sheet.

To assemble, spread half of the butternut puree on the bottom of the pizza, leaving roughly 1⁄2” edge around the outside. Top with 1⁄2 of the onions, spinach, apples and cheese. Transfer to oven by shaking the pizza carefully onto a pizza stone. Cook for approximately 10 minutes or until the crust is brown, turning once to ensure even cooking. Remove from oven and drizzle with 1⁄2 tablespoon of balsamic vinegar.

Repeat with the remaining dough.

Note:

Take the pizza dough out of the refrigerator at least 30 minutes prior to rolling it out. Room temp dough is much easier to work with.

Makes 2 small pizzas (approx. 8 slices each).