Roasted Butternut Squash and Onion Pizza with Swiss Chard and Goat Cheese

When I originally prepared this pizza, I did most of the prep during nap time. In that time I:

• got my butternut squash and onions ready
• infused my oil
• got my dough ready to rise
• got the squash and onions into the oven 
• and had a chance to clean up a bit 

I am not telling you that to get a pat on the back, but to tell you that I don't do it all at once. I cook my dinner in chunks so that it is able to be thrown together at the last minute before we eat!

My daughter is turning into a bit of a foodie herself. She loves to cook, be in the kitchen and she loves to watch things in the oven {I just have to clean the oven door..} so she loved to see that I had something roasting when she woke up. I was able to let the squash and onion cool, which helped to avoid a soggy crust.

The dough we used was store bought. Our grocery store makes a great crust, so I buy some and keep them frozen. I just pop them into the refrigerator the night before and take it out at nap time to let it rise. I do punch it down once {another thing my daughter loves to do} and let it rise again. If you want to make your own crust, I use this recipe. I do substitute 1 cup of All Purpose Flour for Whole Wheat Flour.

You may think that my temperature for cooking pizza is a bit high, you are proably not used to cooking pizza at 525 degrees. I actually suggest going as high as your oven will allow you to. When pizza places cook their pizza, it is not at a low temperature, it is usually in a wood fired oven. This high temperature allows the crust to get crispy and everything to get hot quickly, which makes the pizza done quickly. I also place the pizza stone into the oven when I increase the temperature. This way the bottom of the pizza gets nice and crispy too. You can do the same thing with a cookie sheet, but not as long.

We use a pizza paddle to get the pizza from the floured surface to the pizza stone in the oven. We actually have no idea how we did it before we did it before we got one. When we do the transfer, I put a sprinkle of corn meal on the paddle to allow the pizza dough to transfer smoothly.

Roasted Butternut Squash and Onion Pizza with Swiss Chard and Goat Cheese

by Stephanie Schramm

6070697

Ingredients 

• 1 medium butternut squash, peeled and cut into 1/2 in cubes
• 1 onion, sliced in half rounds
• 1 Tbsp olive oil
• Salt & Pepper
• 1/2 cup Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• Pizza Dough
• Parmesan Cheese
• 1 bunch Swiss Chard
• 4 oz. goat cheese

Instructions

Preheat oven to 425 degrees. Add squash and onion to a 9x13 baking pan and toss with olive oil, salt and pepper to taste. Roast in oven for 30-35 minutes.

Meanwhile, place smashed garlic cloves into oil and allow to infuse.

Increase cooking temperature to 525 degrees. Roll out dough onto a lightly-floured surface. Brush dough with infused olive oil and sprinkle with Parmesan. Top with roasted squash and onion mixture.

Saute the Swiss chard with olive oil, salt and pepper to taste. Place on top of pizza. Place goat cheese on top and place in oven.

Brush infused oil along crust and sprinkle with Parmesan cheese.

Cook pizza for 8- 10 minutes or until crust is golden brown.

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Some substitutions for you:

For the Butternut Squash:

• Acorn squash
• Delicata Squash
• Sweet Potato

For the Swiss Chard:

• Kale
• Mache
• Braising Greens
• Collard Greens
• Spinach

Onion to use {whatever your preference is, the onion gets sweet as it is roasted}:

• Red {as pictured}
• White
• Sweet Vidalia
• Yellow Onion

I hope you enjoy! Happy Eating!