Pizza

• 1/2 butternut squash - peeled, seeded, thinly sliced - roasted with onion at 450 deg for 20min until soft prior to placing on pizza.
• med onion - sliced half rounds
• 1 tsp chopped fresh rosemary - sprinkle on squash and onion prior to roasting
• salt and pepper - sprinkled on squash and onion prior to roasting
• 2 Tbsp olive oil - drizzled and tossed on squash and onion prior to roasting
• 2 Tbsp Asiago or Parmesan cheese - grated - sprinkled on pizza after cooked for 10 min with squash and onion placed on top of dough
• 1 Tbsp olive oil - drizzled over pizza after cooked

• olive oil - brushed on dough
• sweet potato - thinly sliced & spread on top
• fresh sage - snipped and sprinkled on top
• maple syrup - drizzled on top
• pancetta - crisp cooked crumbled (optional)

• sweet onion - thinly sliced, cooked with hot oil until tender & golden brown, spread on dough
• pear - thinly sliced & spread on top
• blue cheese - sprinkled on top

• pizza sauce - spread on top of dough
• cooked Italian sausage - sprinkled on top of sauce
• green olives - sliced & sprinkled on top
• mozzarella cheese - shredded & sprinkled on top

• bottled barbecue sauce - spread on top of dough
• shredded cooked chicken - spread on top
• green sweet pepper - chopped & spread on top
• Monterey Jack cheese - shredded & spread on top

• shredded cooked chicken
• bottled peanut sauce
• carrot - shredded Combine first 3 ingredients in bowl and spoon on top of dough
• green onion - bias sliced & sprinkled on top

• Gruyere cheese - shredded & sprinkled on top of dough
• cooked redskin potatoes - sliced & arrange on top
• fresh rosemary - snipped and sprinkled on top
• black pepper - sprinkle on top
• sea salt - sprinkle on top
• olive oil - drizzle on top

• chutney - spread on dough
• seedless red grapes - halve & spread on top
• pistachios - coarsely chopped & spread on top

• cremini mushrooms - slice and cook in skillet in hot oil until nearly tender
• balsamic vinegar - add to cooked mushrooms and cook until liquid evaporates and tender. Spread on top of dough.
• goat cheese - crumble & sprinkle on top
• fresh thyme - sprinkle on top
• balsamic vinegar - sprinkle on top just prior to serving

• 1 1/4 cup warm water (105-115 deg)
• 2 Tbsp olive oil
• 1 pckg active dry yeast
• 1 tsp sugar
• 3 1/4 - 3 1/2 cup all-purpose flour
• 1 tsp salt

1. Stir together water, olive oil, yeast, and sugar in small bowl. Stir to dissolve yeast and let mixture stand until foamy , 10 min.
2. In large bowl stir together 2 3/4 cups of the flour and salt. Stir yeast mixture into flour mixture until combined. Stir in as much of the remaining flour as possible.
3. Turn dough onto lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic.
4. Place sough in and oiled bowl, turning once to grease surface of dough. Cover and let rest in a warm place until double in bulk, about 45-60 min.
5. Punch dough down. Turn out on a lighly floured surface. Divide dough into 9 equal portions. Cover and let rest for 10 min. Roll each portion into a 4×9 oval. (Cover remaining dough when not working with it.)
6. Sprinkle baking sheet with cornmeal. Place 3 of the ovals on prepared baking sheet. Top with topping. Bake in 450 deg oven for about 10 min. or until golden.

Serves: 6      Total cook time: 15 min.
Source: Midwest Living Feb 2012