2cupscubed butternut squash, diced into ½ inch cubes
pinch of salt and pepper
1largesweet onion, thinly sliced
1Honeycrisp apple, sliced
8ouncesshredded mozzarella cheese
¼cupshredded Parmesan cheese
3tablespoonsage leaves, chopped
¼cuptoasted pumpkin seeds
Sprinkle of cornmeal
In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Preheat oven to 425°F. In medium bowl, toss butternut squash with olive oil, chili powder, honey, salt and pepper until well coated. Place parchment paper on baking sheet and spread out butternut squash in single layer. Roast for 20-25 minutes, stirring halfway through.
Place pizza stone in oven 8" from the broiler element and increase temperature to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
Heat medium skillet with unsalted butter over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Add the caramelized onions over the dough, leaving the edges untouched. Add sliced apples so pizza is completely covered except for edges. Add mozzarella evenly throughout pizza. Sprinkle in the butternut squash and prosciutto. Top with Parmesan cheese.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Quickly heat small skillet over medium heat with 1 tablespoon olive oil and cook sage for 30 seconds until crisp. Add sage leaves and pumpkin seeds to pizza.