fresh mozarella, butternut squash, carmelized onions pizza

Ever since I first tasted this pizza, I've wanted to recreate it in all its delicious glory. But it wasn't until last night that I really got the flavor right. Thanks so my obsession with squash (and having some pre-baked squash leftover in the fridge), I was able to throw together this pizza in a matter of minutes.

And if you have a favorite pizza recipe, please do share!

Fresh mozarella, butternut squash, carmelized onion pizza

pizza dough
corn meal (to keep the dough from sticking)
olive oil
gound sea salt
1/2 c fresh mozarella
1/2 c butternut squash, baked or roasted
1/4 onion, carmelized
1/4 c ricotta cheese

You can use any pizza dough recipe, but my favorite pizza dough recipe is a classic white european bread that I roll out very thin. The bread recipe (3 c water, 1.5 T yeast, 1 T salt, 6.5 c flour) is quickly stired together, covered and left to sit on the counter for 2 hours to rise. Then you stick it in your fridge in a container with a lid until read to use. I pulled off a grapefruit size portion, generously covered it in flour while rolling out and then placed it on my pizza peel covered in corn meal to keep it from sticking.

Preheat oven to 550 with a baking stone inside. If you dont' have a baking stone, use a baking sheet, although don't preheat. Or better yet, go out and buy a baking stone.

Drizzle olive oil on the dough and use a pastry brush to get it all over, including the edges (which will make the best crust). Next, sprinkle on either the grated or freshly cut mozarella. I like to cut mine in slices and then rip them apart in smaller pieces and spread on the dough. Then spoon little spoonfuls of the squash and ricotta all over the pizza. Sprinkle the carmelized onions (I sauted mine with a little bit of olive oil for 7-10 minutes over medium high heat). Lastly, sprinkle with salt (which the squash definitely needs and will taste amazing on the olive oil crust). Do not let the pizza rise. Put directly into the oven.

Gently slide the pizza off the peel onto the baking stone (this is why I put tons of corn meal on the pizza peel, because is you don't the pizza will stick). Bake for 15-17 minutes or until the cheese is starting to brown. If you are using a baking sheet, you may need to bake it longer to make sure the crust is done. Remove from the stone using the peel.

Enjoy!