(peeled and cut into 1-inch cubes)
Extra virgin olive oil
(granny smith, peeled and sliced thin)
1 cup, shredded
Cheddar cheese, sharp
Wheat flour, whole wheat
(1-2 tbsp. for sprinkling)
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.
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).
Calories from fat44
Calories from saturated fat19.7
Total Fat4.9 g
Saturated Fat2.2 g
Trans Fat0.0 g
Polyunsaturated Fat0.3 g
Monounsaturated Fat1.5 g
Total Carbohydrate24.1 g
Dietary Fiber2.3 g
Alethea Copelas, The Inspired Kitchen