1 butternut squash (about 2 lbs) peeled
1 small yellow onion, sliced into 1/4-inch rings
3 TBSP olive oil
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 1-lb package refrigerated pizza dough
1 tbsp cornmeal
1 tbsp fresh thyme
1/2 cup fresh ricotta
Heat oven to 400. Cut squash into 1/2-inch thick slices, then cut each slice into 1-inch chunks. Place the sqaush and onion on a baking sheet and drizzle with the oil, season with salt and pepper and toss. Roast until tender, about 20 mins. Transfer to a plate.
Increase oven temp to 450. Roll the pizza dough out 1/4 inch thick. CLean the baking sheet and sprinkle it with the cornmeal. Place dough on top. Scatter the squash and onion mixture over the dough, sprinkle with thyme and add dollops of the ricotta. Bake until golden, about 25 mins. Slice into wedges.
Man, my mouth is watering! And I just finished eating lunch! May have to go out and get myself some butternut squash!!!
Edited to add: this might be yummy with BACON too! It is a bacon day!!