Butternut Squash and Gorgonzola Pizza

1. 1

   Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil.

2. 2

   Thinly slice the onion and sage.

3. 3

   Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle.

4. 4

   Spray a baking sheet with cooking spray and place the dough onto it.

5. 5

   Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust.

6. 6

   Scatter the squash and onion on top of the cheese.

7. 7

   Sprinkle the sage on top.

8. 8

   Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes.

9. 9

   Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes.

10. 10

    Slice the pizza into 8 wedges.

11. 11

    Per serving (2 slices): Calories 390; Fat 19 g (Saturated 8 g); Cholesterol 25 mg; Sodium 860 mg; Carbohydrate 42 g; Fiber 6 g; Protein 14 g

12. 12

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

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