Roasted Fall Veggie Pizza with Rosemary & Balsamic

• 1 Tablespoon Finely Chopped Rosemary
• 2 Tablespoons Balsamic Vinegar
• 1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough
• 1 Tablespoon Honey
• 2 Tablespoons Minced Garlic, Divided
• 1/2 teaspoons Black Pepper
• 4 cups Cubed Butternut Squash (1/2 Inch Pieces)
• 2 cups Cubed Parsnips
• 1/2 whole Red Onion, Chopped
• 1/2 pounds Fresh Spinach, Rinsed
• 1/4 cups Cornmeal (Or Less)
• 2 whole Pizza Doughs
• 1/4 cups Balsamic Reduction, For Drizzling (optional)

1. This recipe makes 2 medium-sized pizzas.
2. Preheat oven to 450 degrees F.
3. In a small bowl, whisk together the rosemary, balsamic vinegar, 1 tablespoon olive oil, honey, 1 tablespoon garlic, and black pepper.
4. Add the chopped butternut squash, parsnips and red onion to a large bowl.
5. Pour the dressing over and stir to coat.
6. Line a baking sheet with foil for easy clean-up.
7. Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.
8. While the veggies are roasting, heat a large pan over medium-high heat.
9. Add the remaining 1/2 tablespoon olive oil and saute the spinach until tender.
10. Remove from heat.
11. Sprinkle cornmeal on 2 pizza sheets and stretch out dough on top.
12. Brush with a bit of olive oil and sprinkle with the remaining garlic.
13. Top with spinach and veggies when they are done roasting.
14. Bake pizza at 450 degrees F for 10-12 minutes, until crust is golden brown.
15. Drizzle with balsamic reduction if desired.
16. Slice and serve!

rosemary, balsamic vinegar, olive oil, honey, garlic, black pepper, butternut, red onion, fresh spinach, cornmeal, balsamic reduction

Taken from tastykitchen.com/recipes/main-courses/roasted-fall-veggie-pizza-with-rosemary-balsamic/ (may not work)