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1
For the crust: 1.
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2
In a measuring cup, add the white sugar, warm water and active dry yeast.
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3
Set aside for 5 minutes while doing the next step.
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2.
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Mix the flours and salt together thoroughly.
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6
Make a small well in the middle and pour in the olive oil and the yeast mixture.
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7
Knead the dough for 10 minutes, or until it forms a ball and isnt very sticky.
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8
Allow to rise for 1 hour (or until it doubles in size).
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3.
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Form the ball into 2 small balls for 2 thin crust pizzas, or form into 1 large ball.
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11
Form into a tight ball and allow to rise again for 45 minutes.
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For the topping and assembly: 4.
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13
Preheat oven to 400 degrees F. In a large saute pan, put 2 Tablespoons of olive oil over medium heat.
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Once hot, add the thinly sliced onion and 1 large pinch of kosher salt.
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Sweat for 5 minutes and constantly stir.
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After the onions have sweated, put the pan on medium-low to low and stir often.
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Caramelizing the onions will take about 30 minutes.
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Add a tiny bit of water and pinch of sugar if they get too dry.
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5.
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While the onions cook, put the cut up squash in a large bowl with the remaining 1 Tablespoon of olive oil, rosemary and salt and pepper to taste.
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Bake on a cookie sheet for 20 minutes or until tender.
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6.
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Sprinkle some cornmeal onto your pizza stone (or 2 stones for 2 thin crust pizzas).
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You could use 2 standard round pizza stones (thinner crust), or a jelly roll pan (thicker crust).
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7.
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Spread your pizza dough onto your pan.
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Lay the cooked squash onto the pizza dough.
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Place the caramelized onion on top.
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Bake 12-20 minutes, checking often towards the end for doneness.
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The edges will be golden and crisp.
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31
The bake time is a large span because it depends on the thickness of your crust.
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32
8.
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Remove pizza from oven and sprinkle the parmesan cheese on top.
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34
You may want to add additional salt depending on your taste.
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35
Recipe adapted from several other ones on allrecipes.com
