Ingredients

　　2 cups cubed butternut squash (1/2-inch pieces)

　　1 tablespoon plus 1 teaspoon olive oil, divided

　　1/4 teaspoon salt, divided

　　1/4 teaspoon freshly ground black pepper, divided

　　1 medium red onion, halved and thinly sliced

　　1/4 cup all-purpose flour

　　1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature

　　2 cups chopped fresh baby spinach

　　4 ounces crumbled goat cheese

　　1/2 teaspoon dried thyme

　　2 tablespoons cornmeal

　　Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

Nutrition Per Serving

　　9 grams fat

　　3 grams saturated fat

　　32 grams carbohydrate

　　5 grams fiber

　　8 grams protein

　　#### Nutritional analysis provided by Self