Butternut Squash Pizza

• 1 small butternut squash, peeled, halved, and sliced 18-inch thick
• 1 medium onion, halved and thinly sliced (1 1/2 cups)
• 2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
• 1 Tbs. finely chopped fresh rosemary
• 1 16-oz. pkg. refrigerated pizza dough
• 1/2 cup fresh spinach leaves
• 1/4 cup shaved Parmesan cheese

1. Preheat oven to 400F.
2. Toss together squash, onion, oil, and rosemary in bowl.
3. Spread in large baking dish, and roast 30 minutes, or until tender.
4. Increase oven temperature to 450F.
5. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round.
6. Place dough rounds on baking sheet, and top with squash mixture.
7. Bake 13 to 17 minutes, or until crust is crisp.
8. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs.
9. shaved Parmesan.

butternut squash, onion, olive oil, fresh rosemary, dough, fresh spinach leaves, parmesan cheese

Taken from www.vegetariantimes.com/recipe/butternut-squash-pizza/ (may not work)