Roasted Butternut Squash and Gorgonzola Whole Wheat Pizza

ROASTED BUTTERNUT SQUASH:
Preheat oven to 430°F (220°C). Place the cubes of squash in a baking dish, drizzle them with olive oil and maple syrup. Season with salt and pepper and stir to coat. Roast for 45 minutes to 1 hour, stirring every 15 minutes, until tender. Remove from the oven and stir in the fresh thyme and diced tomato.

CARAMELIZED ONIONS AND GARLIC:
Melt the butter in a skillet over medium heat. Add the onions and sauté until well browned. Reduce the heat to low and cook, stirring occasionally, for about 20 minutes until caramelized. Stir in the garlic just in the last 30 seconds.

WHOLE WHEAT PIZZA DOUGH:
Combine the all-purpose flour, yeast, salt, oil and warm water in the bowl of a stand mixer. Using the whisk attachment, beat on low speed for 30 seconds. Scrape the bowl with a wooden spoon, then beat on high speed for 3 minutes.

Use a wooden spoon to stir in the whole wheat flour in two additions. Attach the kneading hook to the stand mixer and knead for 5 minutes until smooth and elastic.

Remove the dough from the bowl and coat the bowl with a light amount of olive oil. Place the dough into the bowl, turning once to coat. Cover the dough and let it rest for 10 minutes.

After roasting the butternut squash, the oven should still be set at 430°F (220°C).

Divide the dough into 4 equal pieces. Place 2 pieces in a Ziploc bag and refrigerate or freeze for later use. Roll the other two pieces out one at a time on a generously floured surface into thin 9”crusts. Lay each onto a floured baking sheet and prick all over with a fork. Bake the crust first fof about 10 minutes until it has golden spots on the top.

ASSEMBLING THE PIZZAS:
For each pizza, spread half of the caramelized onions and garlic on first, then half of the mozzarella, half of the roasted butternut squash, and finally half of the Gorgonzola cheese. Bake for another 5-10 minutes until the cheese is bubbly. Garnish with mixed arugula salad.