Butternut Suash and Sage Pizza

By rgarcia

Ingredients

• 1/2 tsp active dry yeast
• pinch sugar
• 4 cups white bread flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp (1/8 stick) butter
• 2 tbsp oilive oil
• 2 shallots finely chopped
• 1 butternit squash, peeled, seeded and cubed, about 1 lb prepared weight
• 16 sage leaves
• 2 x 14 oz can chunky tomato sauce
• 4 oz mozzarella cheese, sliced
• 4 oz goat cheese
• salt and freshly ground black pepper

Preparation

Step 1

Put 1 1/2 cups warm water in a measuring cup. Add yeat and sugar and let sit for 5-10 min, until mixture is frothy

Sift the flour and salt into large bowl and make well in the center. Gradually pour in the yeat mixture and olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 min until smooth springy and eleastic. Place dough in a floured bowl, cover and let rise in a warm place for 1 1/2 hours.

Preheat oven to 400F. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few mins. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15-20 mins, until tender.

Raise the oven temp tp 425F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10 inch round.

Transfer each round to a baking sheet and spread with tomato sauce, leaving a 1/2 inch border all around. Spoon the squash and shallot mixture over the top.

Arrange mozzarella over the squash mixture and crumble the goat cheese on top. Sprinkle with the remaing sage leaves and season with plenty of salt and pepper. Bake for 15-20 mins, until the cheese has melted and the crusts are golden.