Pizza Dough ½ small butternut squash, peeled, seeded and diced into half-inch cubes ½ small sweet yellow onion, thinly sliced 2 Tablespoons extra virgin olive oil, divided salt & pepper to taste 2 leaves of swiss chard, center ribs removed 2 Tablespoons cup crumbled goat cheese 2 Tablespoons parmesean cheese, shredded ½ cup mozzarella cheese, shredded 1 Tablespoon fresh sage leaves 1 teaspoon vegetable oil ½ teaspoon aged balsalmic vinegar (optional)
Combine butternut squash, onion, 1 Tablespoon of olive oil and salt & pepper to taste in a bowl and toss until the oil is evenly distributed. Spread squash and onions on a rimmed baking sheet and roast in the oven for 20- 25 minutes, until the squash is tender and golden and onions are soft. Remove from oven and set aside to cool slightly. Sprinkle corn meal on pizza peel and place pizza dough on top. Brush with remaining 1 Tablespoon of olive oil to evenly coat crust. Sprinkle squash and onions, chard, cheeses evenly over the crust. Transfer pizza to the oven and bake for 5-7 minutes until crust is crisp and the cheeses are golden and bubbly. To make crispy sage topping, heat 1 teaspoon of vegetable oil in a small pan over medium heat until very hot. Add sage leaves and fry for about 30 seconds, until leaves are beginning to crisp. Remove from heat and set aside. Remove pizza from oven using pizza peel and place on large cutting board. Drizzle balsamic vinegar over pizza, sprinkle sage leaves on top, slice and enjoy!