Butternut Squash and Apple Pizza

Prepare your dough according to recipe or package instructions. While the dough rises, slice the apples and onions as thinly as possible.

In a large stockpot, toss the apples and onions with 2 teaspoons of extra virgin olive oil and the salt. Cover and heat over low for 5 minutes. Uncover and continue to cook, stirring often, until the apples and onions are light brown and caramelized, about 15-20 minutes. Remove from the stockpot.

Meanwhile, peel the squash and chop it into a 1/2″ dice. Measure out three cups of the squash and set the rest aside.

Preheat the oven to 450F and grease a large baking sheet.

Add the squash to the now-empty stockpot and toss with 1 teaspoon of extra virgin olive oil. Cook over medium heat, stirring often, until the squash is softened, about 15 minutes. Remove from the heat.

Roll out and spread the pizza dough to cover the baking sheet, then brush lightly with olive oil. Crumble the goat cheese over the crust, pressing down a bit to spread it and make it stick to the crust.

Distribute the squash, apples and onions evenly over the crust. Crumble the gorgonzola over the pizza.

Bake at 450F for 12-15 minutes, or until the cheese is completely melted and the edges of the crust are firm. Allow to cool for 5-10 minutes before slicing and serving.