Rosemary Butternut Pizza
– 1 cup thinly sliced onion
-3 tablespoons Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
-1/2 butternut squash – peeled, seeded, and thinly sliced
– salt and black pepper to taste
-1 (16 ounce) package refrigerated pizza crust dough, divided
-1 tablespoon cornmeal
-2 tablespoons grated Asiago or Parmesan cheese
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size).
3.Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon rosemary / basil infused olive oil. Cut into quarters, and serve.