Carnival Squash & Sage Pizza

This is the tastiest pizza ever. I promise.

Carnival Squash & Sage Pizza
1 carnival squash (or acorn squash)
1 small onion, sliced thinly
2 tsp fresh sage, chopped
1/2 tbsp butter
1 tbsp olive oil
salt & pepper
4-5 oz Asiago Fresco cheese
2-4 tbsp parmesan cheese
2 balls of pizza dough (see below recipe)
1 tsp semolina

Preheat oven to 375. Cut squash in half, seed, and place face down on a cookie sheet and bake for 45 minutes or until the squash is tender. Scoop out the squash and chopped coarsly.

Turn oven up to 500 degrees and put a pizza stone in the oven. Let oven heat up for at least 30 minutes.

When oven is nearly heated up, heat butter and olive oil in a 12 inch skillet over med-high heat. Add onions and cook till lightly browned (about 7 minutes). Add sage and cook for another couple of mintues. Add squash and cook for about 30 seconds. Remove from heat. Add salt and pepper to taste.

On a floured surface, roll out each ball of pizza as thin as you can. It will be about 10-12″ round. Sprinkle pizza peel with semolina to keep dough from sticking. Place one round of dough on a pizza peel.

Brush dough with olive oil and sprinkle with a pinch of salt. Add half of the squash mixture on top of the dough evenly (it will probably be cool enough to use your hands). Sprinkle with half of the asiago and a couple of tablespoons of parmesan.

Slide pizza onto the hot pizza stone. Cook for 6-7 minutes.

Pizza Dough (this is mostly copied from Veggie Planet by Didi Emmons)
1/3 cup lukewarm water
1 pinch sugar
1.5 tsp dry yeast
1 tbsp olive oil
2 c unbleached white flour
1 tsp salt
1/3 cup lukewarm water

Mix 1/3 c. lukewarm water with pinch of sugar. Sprinkle yeast on top and the stir the yeast in. Set aside for 10 minutes.

In a food processor with plastic dough blade, mix flour and salt. Add another 1/3 c. lukewarm water, olive oil, to the water-yeast mixture. Add the yeast mixture to the flour. Run the food processor until the mixture forms a ball. If it is not coming together you may need to add another tablespoon of water. After it comes to a ball, mix another 15 seconds. Put dough in a well oiled bowl, cover with plastic wrap, and set in a warm place to rise for an hour or until doubled in size.

Punch down and form dough into 4 balls (single size serving).

Notes –

You can cook the squash while the pizza dough is rising, unless you are using you oven as your warm place.

If you need a warm place for the dough to rise, heat oven to about 120 degrees as you start to make the dough and then turn off the oven. By the time you are done making the dough, the oven will be just about right. You really want it to be about 80 degrees.

You can save extra dough for another time by placing a ball of dough into a ziploc bag which has been coated lightly with olive oil. Store in fridge for a couple of days or put it in the freezer for a couple of months (to thaw put in the fridge the day before you plan to use it).