Butternut Squash, Spinach and Mock Feta Pizza
2 cups cubed butternut squash, cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 medium red onion, halved and thinly sliced
2 tablespoons water
1/4 cup all-purpose flour
1 (16-ounce) ball store-bought whole-wheat pizza dough, at room temperature
1 (14-ounce) jar pizza sauce
2 cups chopped fresh baby spinach
1/2 cup Mock Feta
2 tablespoons cornmeal
1. Heat oven to 400 degrees F. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). On the sheet, toss together the squash, 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Bake for 25 minutes, or until squash is soft and lightly browned, stirring halfway through; set aside.
2. In a large skillet over medium-high heat, add remaining 1 tablespoon oil. Add onion onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook while stirring for 10 minutes, or until onion is light brown. Add water; cook while stirring for 5 minutes, or until onion is fully brown. Remove from heat.
3. Turn oven up to 450 degrees F. Sprinkle flour on the counter top or other flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. This pizza can be made with or without sauce (I did half and half, I much preferred the half with sauce) Top with sauce, squash, onion, spinach, and mock feta. Dust stone or inverted sheet with cornmeal; place pizza on it.
4. Bake 10 to 12 minutes, or until crust is crispy and cheese melts.
Source of recipe: this recipe was a SELF.com Recipe of the Week...and I slightly altered it to fit my diet