Butternut Squash, Spinach and Goat Cheese Pizza

Ingredients for Butternut Squash, Spinach and Goat Cheese Pizza

• 450g cubed butternut squash (1/2-inch pieces)

• 1 tablespoon plus 1 teaspoon olive oil, divided

• 1/4 teaspoons salt, divided

• 1/4 teaspoons freshly ground black pepper, divided

• 1 medium red onion, halved and thinly sliced

• 30g plain flour

• 1 ball (450g) store-bought whole-wheat pizza dough, at room temperature

• 2 cups chopped fresh baby spinach

• 110g crumbled goat cheese

• 1/2 teaspoons dried thyme

• 2 tablespoons cornmeal

Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" biscuit sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoons salt and 1/8 teaspoons pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoons salt and 1/8 teaspoons pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.