Ingredients:
Pizza dough, see link to recipe below
Extra Virgin Olive Oil
Butternut squash, roasted
Red onion, thinly sliced and macerated in sherry vinegar
Pink Lady Apples, thinly sliced
Italian sausage, sliced
Fennel, thinly sliced
Mozzarella Cheese, grated
Cornmeal
Preparation:
Prepare the day before:
Pizza dough, see recipe
here.
Roasted Butternut Squash- preheat oven to 350F, place the entire squash in the oven and bake for one hour. Remove from oven, let cool, peel, and remove seeds. Mix in 1 tsp of salt and a 1 Tbsp of olive oil. Store in refrigerator over night
Assembly:
Preheat oven to 450F. Sprinkle cornmeal over work surface and baking sheet. Divide pizza dough into fist size balls about 6 oz each. Using your hands, work the dough into a thin circular shape. Place pizza dough on hotel pan or pizza stone and bake for 5 minutes. Remove crust from oven. Spread butternut squash over the crust and layer with toppings. Bake for 7 minutes or until cheese is bubbling. Drizzle extra virgin olive oil over top of pizza, cut in to 6-8 pieces, and serve.
