Butternut Squash, Parmesan, and Sage Pizzas

By Bostoncook

Ingredients

• 2 1/4 pounds Butternut squash, peeled, seeded,
• and cut 1/2" cubes
• 1 teaspoon Vegetable oil
• Salt, to taste
• Freshly-ground black pepper, to taste
• 1 1/2 cups lowfat 1% milk
• 2 tablespoons All-purpose flour
• 1 pinch nutmeg
• 4 teaspoons Yellow cornmeal
• 1 recipe pizza dough, see * Note
• 2/3 cup parmesan cheese
• 1 tablespoon fresh sage, chopped
• 1 large Garlic clove, minced
• Freshly-ground black pepper, to taste
• Fresh sage leaves, for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees.

In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a with a metal spatula. Squash may be roasted 1 day ahead and chilled covered.

In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.

Increase oven temperature to 500 degrees.

On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.

Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic and pepper.

Bake pizzas in the lower and middle thirds of oven 15 minutes or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.

Notes: Really very good and quite easy. Couldn't get the sauce to thicken, so added some parmesan. Made a cornmeal crust with sage and parmesan.