dated.

This is probably my favorite pizza. If I felt like turning my oven on every day, I might eat this daily. If anyone would like to make and bring me this pizza, please do. It honestly works best with leftovers, as most of my pizzas seem to be born. I wouldn't really have the energy to roast a huge vegetable to sprinkle on pizza, but if you do, be my guest!

Squash, Sage and Onion Pizza
One small butternut squash, peeled, diced
1/2 red onion, sliced
Olive oil
Handful of sage leaves
One whole wheat pizza dough
Cheese of your choice (or non-cheese product if you're me)



Basically, roast your veggies coated in olive oil in a piping hot 400 degree oven for about 30-40 minutes, tossing often. I like to add in the sage at the end, so it's flavorful but not crispy. You can skip this, too, if you wanna add it onto the pizza itself (call me crazy, I do both!). When your dough is ready to be roughed up, roll 'er out (super thin for this pie) and add some olive oil to the top. I put on some mozzarella flavored almond cheese, a couple dollops of cashew ricotta and my roasted veggies with ample amounts of cracked black pepper. Pop that into an even piping-er (?) hot oven around 450 and cook until crisp around the edges, at this thickness it takes about 12 minutes.