Fall Harvest Pizza

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Wait Time: 20 minutes Makes: 1 large pizza or 4 personal sized pizzas

Pizza:

1 batch whole wheat pizza dough

½ medium butternut squash, peeled and cut into ½-1 inch sized cubes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 small red onion, thinly sliced

1 tablespoon butter

1 cup low-fat ricotta cheese

1 (5 ounce) package arugula

Pumpkin Sauce:

2 teaspoons olive oil

1-2 garlic cloves, minced

½ cup low-fat vegetable stock

1 cup pumpkin puree

1 tablespoon apple cider vinegar

2 teaspoons balsamic vinegar

½ teaspoon dried sage

½ teaspoon dried thyme

½ teaspoon dried oregano

1/8 teaspoon nutmeg

Pinch-1/8 teaspoon crushed red pepper flakes

½ teaspoon each salt and black pepper

Preheat oven to 400 degrees. Line baking sheet with aluminum foil.

Place cubed butternut squash in medium sized bowl. Add 1 tablespoon olive oil and balsamic vinegar. Toss to coat.

Pour coated squash onto prepared baking sheet. Roast in oven for 15-20 minutes. Remove from oven set aside.

Meanwhile, melt 1 tablespoon butter in medium sized saucepan over medium heat. Add sliced onions. Cook for 30-40 minutes or until caramelized.

Divide prepared pizza dough into 4 equal portions. Roll into approximately ½ inch thick pizzas.

Top each pizza with about 2 tablespoons pumpkin sauce, 3-4 tablespoons ricotta cheese, ¼ of each of the caramelized squash and onions.

Place prepared pizzas on pizza stone or parchment lined baking sheet.

Bake in preheated 400 degree oven for 12-18 minutes or until golden brown.

Serve immediately topped with fresh arugula as desired.

To prepare sauce:

Heat oil in a small saucepan over medium heat. Add garlic and cook for 1 minute. Stir in remaining sauce ingredients. Reduce heat to low and simmer for about 10 minutes.