Monday, June 11, 2007

Butternut Squash Pizza

Before baking, store squash in a cool, dark, dry place for up to one month. To peel, cut it in half length-wise, place it cut side down, and run a peeler along the surface.

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3Tb olive oil
1 ½ tsp kosher salt
¼ tsp black pepper
1 1-pound package refrigerated pizza dough
1 Tb cornmeal
1 Tb fresh thyme leaves
½ cup fresh ricotta

Preheat oven to 400 degrees. Cut the squash into ½-inch-thick slices, and then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450 degrees. Roll the dough out ¼ inch thick. Clean the baking sheet and sprinkle it with cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with thyme, and add dollops of the ricotta. Bake until golden, about 25 mintues. Slice into wedges. Serves 6.

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