First things first ... Pizza Recipe!

This pizza was delicious when I made it a few days ago. However, this is NOT a recipe that falls into the quick and easy category. It takes a good little while to make, so more of a weekend dinner when you have some extra time. You can always roast the veggies the day before to save some time!

It has all my favorite ingredients on it: butternut squash (probably my all-time favorite ingredient), goat cheese (a close second), caramelized onions, sun-dried tomato pesto, and spinach. Here is how I made it!

Ingredients:

• 1 store-bought ball of pizza dough (I used whole wheat)
• 1/2 cup of sun-dried tomato pesto
• 3 large handfulls of fresh spinach, roughly chopped
• 1/2 large red onion, thinly sliced
• 1 1/2 cups of low-fat, shredded mozzarella cheese
• 1 medium butternut squash, cut into 1" cubes
• 1 red bell pepper, cut into 1/2" cubes
• 1/4 cup goat cheese crumbles 
• 2 cloves of garlic, minced
• 3 tablespoons of olive oil
• salt & pepper  
• 5 fresh basil leaves, thinly sliced 
• red pepper flakes (optional)
• 2 thin slices of prosciutto (optional)

Directions:

1. Preheat oven to 425 F and take pizza dough out of the fridge to rise (needs 30 minutes). 
2. Heat a medium sized saute pan over medium-low heat
3. Add 1/2 tbsp olive oil, and then the sliced onion. Sprinkle with salt and pepper. Onions will slowly begin to caramelize while you are roasting the butternut squash and red pepper.
4. Put butternut squash and red bell pepper in a large bowl. Add remaining olive oil, salt and pepper to taste, and minced garlic. Toss to evenly coat veggies in olive oil. 
5. Line a baking sheet with olive oil and spread veggies out on pan, and put into preheated oven to cook for 40-45 minutes, stirring once after 20 minutes. 
6. While squash/red pepper and the onions are cooking, stretch pizza dough out to the size of your baking sheet. 
7. After the butternut squash is cooked, and the onions are caramelized, set these veggies aside. 
8. Place stretched pizza dough on a lightly greased baking sheet and put in the oven for 5-7 minutes, flip the dough over, and cook for another 5-7 minutes (or until both sides are a very light golden color). 
9. As the pizza dough is cooking add fresh spinach to the onion pan and cook until just wilted.
10. Turn oven to broil, and broil prosciutto slices until crispy (about 1-2 minutes per side). Break prosciutto up into small 1/4" pieces. Turn oven bake to 425 after prosciutto is finished crisping. 
11. Top pizza with sun-dried tomato pesto, then wilted spinach, then shredded mozzarella cheese, followed by the onions, butternut squash/red pepper mixture, and finally the goat cheese crumbles.
12. Cook pizza for another 10-12 minutes, or until dough is golden brown. 
13. Remove from oven and top with fresh basil, red pepper flakes, and crispy prosciutto bits. 
14. Eat and enjoy - yum yum!!