Ingredients for the Pizza Dough:
1 cup warm water, 80-110°
3 ½ cups all-purpose flour
2 tablespoons olive oil
2 teaspoons honey
1 teaspoon salt
1 teaspoon yeast
Directions
- Put warm water in bowl and mix in salt and honey.
- Add yeast, stir, and let sit about 10 minutes.
- Gradually add flour and olive oil.
- When the mixture becomes too thick to mix, knead dough with hands.
- Form the dough into a smooth ball. Add water or flour if dough seems too dry or sticky.
- Place dough in large bowl and coat with olive oil.
- Cover with plastic wrap and let stand 1 hour.
- Push dough down so it deflates and let stand another hour.
- Place dough on floured surface, lightly flour on top and stretch dough out from center.
- Using a rolling pin until dough is ¼ inch thick.
- Poke some holes in dough with a fork to allow air to escape with dough is in the oven.
Ingredients for the Pizza Topping:
2 cups cubed butternut squash, about 1/2 inch cubes
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 garlic clove, chopped
1 handful sage leaves
¼ cup crumbled gorgonzola cheese
1 cup grated mozzarella cheese
Directions
- Preheat oven to 350.
- Mix butternut squash with olive oil.
- Roast squash in baking pan for 30 to 45 minutes, or until tender. Set aside.
- Heat remaining olive oil and butter in pan.
- Add onion and cook on low for 40 minutes to an hour, until caramelized.
- Add garlic and sauté for a couple minutes. Set aside.
- Melt remaining butter in pan.
- Add sage leaves and sauté 2 to 3 minutes, until crispy.
- Place onions on pizza dough then add butternut squash and cheeses.
- Bake in 500o oven for 5 to 10 minutes, until golden brown.
- Top with sage leaves.