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1
Preheat oven to 450 degrees F.
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2
To prepare the squash, slice it in half lengthwise.
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3
Scoop out seeds and place in a glass Pyrex dish, cut side down.
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4
Fill Pyrex up about half way with water.
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5
Microwave for 12 minutes.
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6
While its cooking, you can start the next step (shallots and garlic)...
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7
While squash is cooking, warm olive oil in a skillet.
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8
Saute shallot and garlic for about 3 minutes, then add it to a sauce pan.
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9
When squash is done, use oven mitts to remove squash from the microwave; it will be very hot.
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10
Scoop out the entire inside of the squash and place the flesh into a food processor.
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11
Add in peeled tomatoes.
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12
Process until you have a consistency that is fairly smooth, then remove the puree to the sauce pan with the shallots and garlic.
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13
Stir together squash, shallots, onions, sage, basil, milk, and cream.
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14
Stir until combined.
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15
Add in 1/4 cup goat cheese crumbles, salt, pepper, and red pepper flakes.
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16
Let simmer for about 5 minutes then remove from heat.
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17
While sauce is simmering, roll out pizza dough.
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18
I use a premade dough from Sunflower.
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19
I have heard that the Trader Joes premade wheat dough is also very yummy, but I havent tried it since there isnt a TJs in Dallas.
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20
Or if you are a dough making extraordinaire, whip up your own batch.
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21
Once the dough is rolled out, layer on the butternut sauce.
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22
You can pick your toppings from here.
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23
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.
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24
Bake for about 15 minutes, or until the crust reaches desired crispiness.
