Butternut Squash, Brussels Sprout, and Goat Cheese Pizza

For the pizza dough

• 2 cups all purpose flour

• 1 tsp. instant yeast

• 1 tsp. salt

• pinch of sugar

• 3/4 cup warm water

For the pizza toppings

• 2 cups butternut squash, 1/2” diced

• Olive oil

• 2 onions, sliced

• 3 cloves garlic

• 1 cup Brussels sprouts, thinly sliced

• 1 cup goat cheese, crumbled

Preheat an oven to 400F°

In the bowl of a stand mixer or in a large bowl, add the flour, yeast, salt, and sugar. Fitted with a dough hook or using your hands, knead the dough together until smooth about 5 minutes, adding a little more flour as needed if the dough is sticky.

Place the dough into a bowl and drizzle with olive oil. Let the dough rise for about 45 minutes or until doubled in a warm placed

Place butternut squash onto a sheet tray. Toss with olive oil and salt and pepper. Roast butternut squash for 20 - 24 minutes or until barely fork tender. Set aside.

While the dough is proofing and the squash is roasting, please the onion is a cast iron pan (or any heavy pan) with a little olive oil and salt and pepper. Cook stirring occasionally for about 30 minutes or until the onions are golden brown. Add the garlic and continue cooking for another minutes.

In a small bowl toss the shaved Brussels sprouts with olive oil, salt and pepper.

Assemble the pizza punching down the dough once it has proofed and filling a 10” cast iron fry pan with it (I used the same pan I cooked the onions in). Let sit in a warm spot and proof for another 20-30 minutes.

Top the dough with the caramelized onion mixture, half of the goat cheese crumbles, the Brussel sprouts, remaining goat cheese followed by topped by butternut squash. One last drizzle of olive oil, followed by salt and pepper.

Bake pizza for about 20 to 25 minutes or until dough is golden brown.