Pizza with Butternut Squash, Spinach, and Fontina
1 sm butternut squash, halved lengthwise and seeds removed
1 lg red onion, thinly sliced
1 Tbsp olive oil
5 c baby spinach leaves (swiss chard my be substituted)
1 lb fresh whole wheat pizza dough, at room temp. (Market Basket sells a great organic dough, ready to go!)
4 oz fontina, grated (1 cup)
1 Tbsp pine nuts, toasted
1. Heat oven to 400 degrees. Coat baking sheet with cooking spray. Put squash flesh side down on prepared pan and roast 30 min. Turn flesh side up and roast until very tender, 25 min. When cooled, scrape flesh into bowl and mash.
2. Place pizza stone on rack in center of oven and increase heat to 500 degrees.
3. Cook onion in oil in large skillet over medium-low heat, stirring, until lightly browned, 20 minutes. Transfer to bowl. Increase heat to medium, and add spinach and cook, stirring, until wilted, 2 - 3 minutes.
4. Flour dough lightly and roll into a 12" circle, on a piece of parchment. Spread about 1 1/2 cups of squash over dough. Top with onion and spinach. Slide parchment and pizza onto baking sheet and transfer to oven, sliding parchment directly onto pizza stone. Bake until bottom is golden, 7 minutes. Top with cheese and nuts. Bake until cheese melts, 1 minute. Cut into 8 slices. (I use corn meal under my pizza dough, if you don't want to use parchment paper.)