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1
Preheat oven to 450 degrees.
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2
In a bowl toss squash with oil and salt and pepper to taste.
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3
Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 min, or possibly till lightly browned.
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4
Remove pan from oven and loosen squash with a with a metal spatula.
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5
Squash may be roasted 1 day ahead and chilled covered.
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6
In a medium heavy saucepan stir together lowfat milk and flour and bring to a simmer over moderate heat, stirring constantly.
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7
Simmer sauce, stirring, 2 min and stir in nutmeg and salt to taste.
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8
Sauce may be made 1 day ahead and chilled, covered.
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9
Increase oven temperature to 500 degrees.
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10
On a work surface sprinkled with 1 tsp.
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11
cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
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12
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
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13
Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, minced sage, garlic and pepper.
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14
Bake pizzas in the lower and middle thirds of oven 15 min or possibly till crusts are crisp and pale golden brown.
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15
Garnish pizzas with sage sprigs.
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16
This recipe yields 4 servings.
