Butternut Squash, Spinach and Goat Cheese Pizza

Ingredients

• 2 cups baby spinach fresh chopped
• 0.3 teaspoon pepper black divided freshly ground
• 2 cups butternut squash cubed ()
• 2 tablespoons cornmeal 
• 0.5 teaspoon thyme dried
• 0.3 cup flour all-purpose
• 4 ounces goat cheese crumbled
• 1 tablespoon olive oil divided
• 16 ounces pizza dough whole-wheat store-bought at room temperature
• 1 medium onion red halved thinly sliced
• 0.3 teaspoon salt divided

Equipment

• baking sheet
• oven
• pizza stone

Directions

1. Heat oven to 400°.
2. Heat pizza stone on bottom rack (or usean inverted 11" x 16" cookie sheet, not heated). Toss squashwith 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a bakingsheet, cook squash until soft and lightly browned, 25 minutes,stirring halfway through; set aside. In a large skilletover medium-high heat, heat remaining 1 tablespoon oil. Cookonion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper),stirring, until light brown, 10 minutes.
3. Add 2 tablespoons water;cook, stirring, until brown, 5 minutes.
4. Remove from heat.Turn oven up to 450°.
5. Sprinkle flour on a flat surface. Pressdough into a 15-inch circle or 10" x 16" rectangle. Top withsquash, onion, spinach, cheese and thyme. Dust stone orinverted sheet with cornmeal; place pizza on it.
6. Bake untilcrust is crispy and cheese melts, 10 to 12 minutes.
7. calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,5 grams fiber, 8 grams protein
8. Self