Whole Wheat Pizza with Roasted Butternut Squash, Red Onion, Sage and Goat Cheese

I am a cook it from scratch kind of girl. I make my own mayonnaise, salad dressings, sometimes even my own fresh pasta. But I also believe in the notion of 'working smarter not harder.' Sometimes it makes sense to buy certain things instead of making them yourself. Pizza dough for me is that type of time saver. Trader Joe's makes 3 types of pizza dough and it's an excellent product. Don't live near a Trader Joe's? Check out your local market or even ask about buying dough from your nearby pizza restaurant. I like whole wheat pizza dough but not everyone enjoys the taste of whole wheat. Plain or even herb dough will work for this recipe as well.

Equipment: Half sheep pan with Silpat, rolling pin, pastry brush, mixing bowl

1 whole wheat pizza dough (1lb) + a.p. flour for dusting -- $0.99
2 tbsp extra virgin olive oil -- $0.10
8 ounces goat cheese - softened at room temperature -- $3.99
1 medium butternut squash -- $1.65
1/2 small red onion - sliced thin -- $.40
20 sage leaves -- $0.55
Pecorino Romano for grating -- $0.10
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                                                  $7.78

Preheat oven to 350* Peel butternut squash and remove both top stem and bottom. Cut squash down the middle to remove seeds and cut again so the squash in cut into 4 quarters. Cut 1/2 moon pieces that are 1/2 an inch thick. (I'm making this seem more complicated than it actually is. It's actually quite easy.) Mix squash with 1 tbsp olive oil, salt & pepper and roast for 20 minutes. Allow to completely cool.

Turn oven up to 425*

Roll pizza dough out to fit 1/2 sheet try. Brush 1 tbsp olive oil on entire dough and season dough with salt and pepper. Bake dough for 5 minutes. Remove from oven and allow to slightly cool. Spread goat cheese over all but 1/2 inch of par-cooked dough. Arrange cooked butternut squash and sliced red onion. Bake for 15 more minutes. Once cooked place sage leaves on the pizza and grate Pecorino over the top.

Makes 24 slices, enough for 4-6 people.

How to modify for:
Vegans: This pizza can be equally delicious without the cheese. Try reducing coconut milk until thick (cook on medium heat for about 10 minutes), add a tsp of red curry paste and use that as your sauce. Replace the sage with cilantro and you have a whole new array of flavors.
Lactose intolerance: Goat cheese is much lower in lactose and usually doesn't bother people like cow products do.
Gluten intolerance: King Arthur Flour and Bob's Red Mill both make great gluten-free flours. Try making your own pizza dough. Here is a recipe: 1 1/2 cups gluten-free flour, 1/4 tsp salt, 1 tsp dry yeast, 2/3 cup warm water, 1 tbsp olive oil. Mix flour and salt in a bowl, stir in yeast. Add warm water and oil. Mix to form dough. Knead by hand or in a machine for at least 5 minutes. Cover with warm towel and let rise for 1 hour. After dough has risen punch it down and shape will rolling pin to desired size. Follow same baking instructions.