Butternut squash, roasted
Red onion, thinly sliced and macerated in sherry vinegar
Pink Lady Apples, thinly sliced
Italian sausage, sliced
Fennel, thinly sliced
Mozzarella Cheese, grated
Prepare the day before:
Roasted Butternut Squash- preheat oven to 350, place the entire squash in the oven and bake for one hour. Remove from oven, let cool, peel, and remove seeds. Mix in 1 tsp of salt and a 1 Tbsp of olive oil. Store in refrigerator over night
- Preheat oven to 450. Sprinkle cornmeal over work surface and baking sheet. Divide pizza dough into fist size balls about 6 oz each. Using your hands, work the dough into a thin circular shape. Place pizza dough on hotel pan or pizza stone and bake for 5 minutes. Remove crust from oven.
- Spread butternut squash over the crust and layer with toppings. Bake for 7 minutes or until cheese is bubbling.
- Drizzle extra virgin olive oil over top of pizza, cut in to 6-8 pieces, and serve.