Description
Yum, yum, yum!
Ingredients
- 1 cup thinly sliced onion
- ½ butternut squash – peeled, seeded, and thinly sliced
- 1 teaspoon chopped fresh rosemary
- salt and black pepper to taste
- 3 tablespoons olive oil, divided
- 1 (16 ounce) package refrigerated pizza crust dough, divided
- 1 tablespoon cornmeal
- 2 tablespoons grated Asiago or Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary
- salt
- pepper
- and 2 tablespoons of the olive oil; toss to coat.
- Bake in the preheated oven for 20 minutes
- or until onions are lightly browned and squash is tender; set aside.
- Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface
- roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes
- checking occasionally
- or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters
- and serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4