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1
Soak the plank for at least 1 hour and up to 24 hours.
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2
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
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3
In a large bowl, mix 1 tablespoon of the oil with the syrup, caraway seeds, thyme, red pepper flakes, 1/2 teaspoon of the salt, and 1/2, teaspoon of the pepper.
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4
Add the squash and toss to coat.
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5
Place the squash on the prepared baking sheet and bake until tender, 20 to 25 minutes.
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6
Set aside.
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7
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
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8
Add the onion, thyme sprigs, garlic, and the remaining 1/2 teaspoon each of salt and pepper.
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9
Reduce the heat to medium and saute, stirring often, until the onions are soft and golden brown, about 20 minutes.
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10
Discard the thyme sprigs.
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11
Set aside.
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12
On a well-floured surface, roll out the pizza dough as thinly as possible into a rectangle slightly larger than the plank you are using.
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13
Prepare the plank for grilling according to the instructions (see Notes).
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14
Lightly spray the toasted side of the plank with the cooking spray and dust with cornmeal.
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15
Place the pizza dough on the prepared plank, folding up the edges so that the dough is the same size as the plank.
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16
Lightly prick the dough all over with a fork.
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17
Close the lid and grill for 5 to 7 minutes, or until the pizza dough is lightly browned and crisp.
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18
Open the grill lid and spread the caramelized onions over the pizza dough.
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19
Sprinkle with the fontina and top with a thin layer of roasted squash (there may be some leftover) and a layer of goat cheese.
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20
Close the lid and grill until the cheese is golden and bubbly, about 5 minutes.
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21
Transfer the pizza to a clean work surface and sprinkle with the basil.
