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1
Prepare the Pizza Dough.
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2
Preheat the oven to 350 degrees.
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3
Cut the butternut squash in half lengthwise and brush the cut sides with olive oil.
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4
Place the squash cut side down on a parchment-lined baking sheet and bake for 1 hour and 30 minutes.
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5
Remove from the oven.
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6
When cool enough to handle, peel the skin off the squash.
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7
Slice lengthwise into 1/2-inch slices.
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8
Reserve.
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9
Increase the oven temperature to 425 degrees.
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10
Heat your grill and grill rack.
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11
Place one 12-by-9-inch pizza dough round on a floured pizza paddle or on a floured inverted baking sheet.
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12
When your grill is hot, gently slide the dough onto the grill and brush the top with olive oil.
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13
Within a minute the dough will begin to puff .Grill for 1 to 2 minutes more.
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14
With tongs, lift the edge of the dough to check the color underneath.
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15
When the underside of the dough becomes golden brown and you see grill marks, flip the dough over.
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16
Grill for 1 minute longer and remove the grilled dough with the pizza paddle.
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17
Repeat with the other pizza dough round.
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18
Brush the first grilled side with olive oil and spread half the fontina evenly on top.
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19
Then lay half of the squash slices over the cheese and sprinkle with half of the rosemary and Parmigiano.
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20
Drizzle with olive oil and slide the pizza back onto the grill.
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21
Grill for 2 minutes longer.
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22
Season with salt and freshly ground dried chiles to taste.
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23
Slice and serve immediately.
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24
Repeat with the other pizza.
