Butternut Squash and Arugula Pizza Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 cups bread flour or all-purpose flour, plus more for dusting
• 1 tablespoon fresh rosemary leaves
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• Kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for the bowl
• Cornmeal, for dusting, optional
• One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
• 2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons torn fresh sage leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1 large garlic clove, smashed
• 2 cups shredded mozzarella
• 4 ounces goat cheese, coarsely crumbled
• 3 cups baby arugula
• Zest of 1 lemon plus juice of 1/2 lemon