1 cup sliced onion
1/2 butternut squash or 1 acorn or delicata squash, peeled, seeded, and sliced very thin
1 teaspoon chopped fresh rosemary (or sage) or 1/2 teaspoon dried rosemary (or sage)
Salt and fresh-ground black pepper to taste
3 tablespoons olive oil
1 tablespoon cornmeal
2 tablespoons (or more) grated Asiago or Parmesan cheese
1. Preheat the oven to 400’. Place the onion and the squash in a roasting pan. Add the rosemary, the salt and pepper, and 2 tablespoons of the olive oil. Toss well. Bake the vegetables for 20 minutes or until the onions are browning and the squash is tender.
2. Increase the oven temperature to 450’. On a baking sheet sprinkled with cornmeal, roll the pizza dough to desired thickness. Distribute the squash mixture over the dough. Bake the pizza for 10 minutes or until the crust is firm.
3. Sprinkle the pizza with the cheese, and drizzle them with the remaining olive oil. Cut and serve.
– Vegetarian Planet by Didi Emmons