Butternut Sage Chicken Pizza

Preheat oven to 450 degrees F.

To prepare the squash, slice it in half lengthwise. Scoop out seeds and place in a glass Pyrex dish, cut side down. Fill Pyrex up about half way with water. Microwave for 12 minutes. While it’s cooking, you can start the next step (shallots and garlic)…

While squash is cooking, warm olive oil in a skillet. Saute shallot and garlic for about 3 minutes, then add it to a sauce pan.

When squash is done, use oven mitts to remove squash from the microwave; it will be very hot. Scoop out the entire inside of the squash and place the flesh into a food processor. Add in peeled tomatoes. Process until you have a consistency that is fairly smooth, then remove the puree to the sauce pan with the shallots and garlic.

Stir together squash, shallots, onions, sage, basil, milk, and cream. Stir until combined. Add in 1/4 cup goat cheese crumbles, salt, pepper, and red pepper flakes. Let simmer for about 5 minutes then remove from heat.

While sauce is simmering, roll out pizza dough. I use a premade dough from Sunflower. I have heard that the Trader Joes premade wheat dough is also very yummy, but I haven’t tried it since there isn’t a TJ’s in Dallas. Or if you are a dough making extraordinaire, whip up your own batch.

Once the dough is rolled out, layer on the butternut sauce. You can pick your toppings from here. To create the pizza I made, layer on spinach, red onions, one yellow tomato, chicken sausage, 1/4 cup goat cheese, and 1/4 cup mozzarella. Bake for about 15 minutes, or until the crust reaches desired crispiness.