Butternut Squash-and-Red Onion Pizza

Butternut Squash-and-Red Onion Pizza (Adapted from Rachael Ray)

1 1/4 cups 1/2" cubed butternut squash
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme
salt and fresh ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1/4 head radicchio, cored and sliced into 1/2" strips
1/3 cup thinly sliced red onion
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
8 ounces mozzarella cheese, sliced into 1/2" cubes

Preheat oven to 475 degrees with the racks placed in the upper and lower thirds.

Place cubed squash into a small bowl - drizzle with 1 tablespoon oil and add thyme - season with salt and fresh ground black pepper. Toss well to coat. Scoop mixture out onto a large, rimmed baking sheet lined with parchment paper, and spread to an even layer. Place on the upper rack in the oven and roast until golden and slightly tender, about 12 minutes.

Meanwhile, place garlic and parsley in a small bowl - add 1 tablespoon oil, then season with salt and fresh ground black pepper, stirring well to combine.

In a large bowl, add radicchio and red onion - add remaining tablespoon of oil, then season with salt and fresh ground black pepper, stirring well to coat. Add roasted squash and gently toss mixture together.

Discard parchment paper from baking sheet. On a clean sheet of parchment paper (sized to fit the same baking sheet), add pizza dough and stretch or roll the dough to fit. Smear garlic mixture over the top of the dough. Scatter cubed cheese all over the top, leaving a 1/2" border around the edges. Arrange squash, onion and radicchio mixture over the cheese in an even layer. Slide dough and parchment paper onto the baking sheet and place back into the oven - bake on the lower third rack until the crust is golden and the cheese has melted, about 12 to 15 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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