Butternut Squash Pizzas with Rosemary
1 cup sliced onion
1/2 butternut squash, peeled, seeded, and sliced very thin
1 tsp chopped fresh rosemary or sage (or 1/2 tsp dried)
salt and pepper to taste
3 tbsp olive oil, divided
2 individual pizza crusts
1 tbsp cornmeal
2 tbsp grated parmesan or asiago cheese
-Preheat oven to 400 degrees. Place the onion and the squash in a roasting pan. Add the rosemary or sage, the salt and pepper, and 2tbsp of the olive oil and toss well. Bake the vegetables for 20 minutes or until the onions are browning and the squash is tender.
-Increase the oven temperature to 450. Sprinkle the cornmeal onto a baking sheet and then place the pizza crusts on top. Distribute the squash mixture over the two crusts. Bake the pizzas for 10 minutes or until the crust is firm.
-Sprinkle the pizzas with the cheese and drizzle them with the remaining olive oil. I put them back into the oven for about 2 minutes to melt the cheese, but that is a personal preference. Cut into quarters and serve.
(Notes: out of Vegetarian Planet by Didi Emmons. The recipe has you make your own dough, but since it didn't work for me last week and it was a pain in the ass with all of the flour, I wimped out and bought ready-to-bake crusts at the store. I used ground sage and would in the future only use fresh spices so I could really taste their presence. But otherwise, it was quite delicious. I had thought I was only going to make one pizza, so I roasted less butternut squash and onions, only to find that I had enough to just barely cover both crusts. In retrospect I wish I had piled all the ingredients onto one, because one pizza was not filling enough to be full, but enough for me to feel like I would not be justified in eating the second one. We'll see how well it does as leftovers.)