Butternut Squash Pizza on Wheat Crust

For the crust:
1. In a measuring cup, add the white sugar, warm water and active dry yeast. Set aside for 5 minutes while doing the next step.
2. Mix the flours and salt together thoroughly. Make a small well in the middle and pour in the olive oil and the yeast mixture. Knead the dough for 10 minutes, or until it forms a ball and isn’t very sticky. Allow to rise for 1 hour (or until it doubles in size).
3. Form the ball into 2 small balls for 2 thin crust pizzas, or form into 1 large ball. Form into a tight ball and allow to rise again for 45 minutes.

For the topping and assembly:
4. Preheat oven to 400 degrees F. In a large saute pan, put 2 Tablespoons of olive oil over medium heat. Once hot, add the thinly sliced onion and 1 large pinch of kosher salt. Sweat for 5 minutes and constantly stir. After the onions have “sweated”, put the pan on medium-low to low and stir often. Caramelizing the onions will take about 30 minutes. Add a tiny bit of water and pinch of sugar if they get too dry.
5. While the onions cook, put the cut up squash in a large bowl with the remaining 1 Tablespoon of olive oil, rosemary and salt and pepper to taste. Bake on a cookie sheet for 20 minutes or until tender.
6. Sprinkle some cornmeal onto your pizza stone (or 2 stones for 2 thin crust pizzas). You could use 2 standard round pizza stones (thinner crust), or a jelly roll pan (thicker crust).
7. Spread your pizza dough onto your pan. Lay the cooked squash onto the pizza dough. Place the caramelized onion on top. Bake 12-20 minutes, checking often towards the end for doneness. The edges will be golden and crisp. The bake time is a large span because it depends on the thickness of your crust.
8. Remove pizza from oven and sprinkle the parmesan cheese on top. You may want to add additional salt depending on your taste.

Recipe adapted from several other ones on allrecipes.com