Butternut Squash and Taleggio Pizza | Oregonian Recipes

Ingredients

• 1/4 teaspoon sugar
• 1 envelope (1/4 ounce) active dry yeast
• 1 cup warm water (about 110 degrees)
• 2-3/4 cups unbleached all-purpose flour, plus more for dusting
• 1 teaspoon coarse salt
• 2 tablespoons extra-virgin olive oil, plus more for bowl
• Fine cornmeal, for dusting
• 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch dice
• 6 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1-1/2 pounds Taleggio cheese
• 1/4 cup fresh thyme leaves
• 1/2 cup finely grated Parmigiano-Reggiano cheese