Deep Dish Butternut Squash Pizza - alive magazine

Name: Deep Dish Butternut Squash Pizza - alive magazine
Ingredients: 3/4 cup (180 mL) plus 2 Tbsp (30 mL) lukewarm water; 2 1/4 tsp (11 mL) active dry yeast; 1 tsp (5 mL) raw cane sugar; 1/2 tsp (2 mL) salt; 1 cup (250 mL) whole wheat pastry flour; 1 cup (250 mL) bread or all-purpose flour; 2 Tbsp (30 mL) yellow cornmeal; 1 Tbsp (15 mL) chopped rosemary; 1 small butternut squash; 2 tsp (10 mL) extra-virgin olive oil; 2 Tbsp (30 mL) fresh sage; 1/2 tsp (2 mL) fresh black pepper; 1 1/2 cups (350 mL) kale, chopped; 3/4 cup (180 mL) roasted red pepper, sliced; 4 oz (115 g) semi-soft goat cheese, diced

www.alive.com

This DIY pizza takes some effort, but the payoff is worth it. The sweet butternut spread is a pleasant fall-inspired departure from standard tomato sauce.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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