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1
Preheat oven to 375 degrees.
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2
Make the Garlic White Bean Puree by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor.
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3
Add water, as needed, until a smooth consistency forms.
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4
Set aside.
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5
Can be made two days in advance.
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6
In a large skillet, heat 2 tablespoons oil over medium-high heat and saute onions until soft and lightly caramelized, about 20 to 30 minutes.
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7
Season generously with salt and pepper.
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8
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper.
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9
Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula.
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10
Remove from oven and set aside.
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11
Turn heat up to 450 degrees.
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12
Prepare pizza.
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13
Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil.
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14
Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet.
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15
Spread a layer of the Garlic White Bean Puree evenly over the rolled-out dough.
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16
(You may not want to use all of it.)
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17
On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices.
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18
Season with salt and pepper, and brush the edges of the crust with olive oil.
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19
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden.
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20
Let cool, slice and serve.
