Ingredients
1 cup very thinly sliced peeled, halved butternut squash
Extra-virgin olive oil, for drizzling
Coarse salt
1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
6 to 10 small or torn sage leaves
1 to 2 garlic cloves, thinly sliced
Garnish: hazelnuts, toasted and coarsely chopped
Preparation
Preheat oven, preferably convection, to 500 degrees. Drizzle squash with oil, and season with salt; toss.
Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 6 minutes (10 minutes if not using convection oven). Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 6 minutes more (10 minutes more if not using convection oven). Garnish with hazelnuts, and drizzle with oil.
