Butternut Squash, Spinach And Goat Cheese Pizza

• 2 cups cubed butternut squash (1/2-inch pieces)
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 medium red onion, halved and thinly sliced
• 1/4 cup all-purpose flour
• 1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
• 2 cups chopped fresh baby spinach
• 4 ounces crumbled goat cheese
• 1/2 teaspoon dried thyme
• 2 tablespoons cornmeal

1. Heat oven to 400u0b0. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450u0b0. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

butternut squash, olive oil, salt, freshly ground black pepper, red onion, allpurpose, storebought, baby spinach, goat cheese, thyme, cornmeal

Taken from www.epicurious.com/recipes/food/views/butternut-squash-spinach-and-goat-cheese-pizza-367831 (may not work)