Butternut Squash Pizza with Rosemary
1 cup thinly sliced onion
1/2 butternut squash – peeled, seeded, and thinly sliced
1/2 cup sliced button mushrooms
1 tsp crushed C&C Rosemary
salt and black pepper to taste
2 cloves garlic, minced
1 TBSP balsamic vinegar
3 TBSP olive oil, divided
1 package refrigerated pizza crust dough, or your favourite recipe, divided in two
1 TBSP cornmeal
3 TBSP grated Asiago or Parmesan cheese
Preheat oven to 400F. Place sliced onion, squash and mushroom in a roasting pan. Sprinkle with rosemary, salt, pepper, garlic, balsamic vinegar and 2 TBSP of the olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; tossing once while baking.
Increase oven temperature to 450F. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal. Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.