CARMELIZED WINTER SQUASH PIZZA

Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman

1/2 recipe Basic Pizza Dough
1 medium Winter Squash
1 Leek, white part only, well washed
2 Tbls. olive oil
1 tsp. crumbled dried rosemary or thyme
salt and freshly ground black pepper
6 oz. fresh goat cheese, crumbled
2 Tbls. pine nuts

Peel, seed and dice winter squash. Cut the leek in quarter’s lengthwise, slice into a coarse (1/2-inch) dice.  While the pizza dough is rising, preheat oven to 425 degrees. Lightly grease a large sheet pan. Combine squash and leeks on the prepared pan. Drizzle with olive oil, toss to coat. Arrange in a single layer, sprinkle with dried herb, season generously with salt and pepper. Roast about 30 minutes, stirring or shaking pan occasionally, until vegetables are well browned and tender. Remove veggies from oven and increase heat to 500 degrees. With the pizza dough stretched over pizza pan or baking sheet, scatter half of cheese over the dough. Scatter the vegetables on top of the cheese. Top with the remaining goat cheese and pine nuts. Bake on the bottom shelf of oven for 10 to 12 minutes until the crust is golden brown. Serves 4.

BASIC PIZZA DOUGH
(above recipe requires one-half of these amounts)

4 cup unbleached all-purpose flour
1 Tbls. salt
1 1/2 cups warm water (110 to 115 degrees)
1 pkg. active dry yeast
3 Tbls. olive oil

Using a food processor or mixer with a dough hook, combine 3-3/4 cups flour and salt. Use a glass measuring cup to combine warm water and yeast, stir until foamy. Stir in olive oil. With motor running, pour water mixture into flour until dough forms a ball. Turn dough out onto a work surface dusted with the remaining 1/4-cup flour, knead until dough is springy and elastic, about 5 minutes. The dough will remain slightly sticky, it should be firm but not dry. Grease a bowl with oil and place the dough in the bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Divide dough into two balls. Brush two baking sheets or pizza pans with oil. Stretch the dough to fit each pan. The dough is now ready for topping.