1Portland Pie pizza crust (I like white and buy at Hannaford)
1small butternut squash, diced
2-3large white onions, sliced
1cupgorgonzola cheese chunks
mushrooms, red pepper, herbs (optional)
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom with olive oil, about 1 tsp. per onion. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat them with the oil. Spread the onions out evenly and let cook, stirring occasionally.
You may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions. Let cook for 30 minutes to an hour more, stirring every few minutes until onions are soft and dark.
Peel squash and either dice or slice in small slices. Toss with a couple tablespoons of oil (I like butternut seed oil). Place on a large coated baking sheet and bake at 400 F for 25 to 30 minutes or until squash is lightly browned and tender.
Rub a little olive oil on the dough ball and let it sit in a covered bowl for a few hours in a warm place until it doubles (at least) in size. (I get the same rave reviews from Portland Pie crust as I do from my own, so I skip making it from scratch which saves some time. If you like to make your own crust by all means, do.)
I use a stone and it goes in the oven with the squash so that it gets super hot. After the squash comes out I turn the oven up to 450 F while I assemble the pizza. Since I’m not adept at getting the pizza on and off the stone without mishap, I use a pizza screen available at Rooster Brother in Ellsworth.
Stretch the crust for 16-inch pizza and place on an oiled pizza screen. Rub dough lightly with olive oil. Cover the crust with the caramelized onions, then top with the roasted squash cubes or slices. Add mushrooms, red peppers and herbs if using. Add the gorgonzola and mozzarella.
Place the pizza on the stone and cook 10 minutes. Check bottom of crust and continue cooking a few more minutes until crust is crispy and top is bubbly. Slice and serve.
Keep remaining pizza high enough up so that the dog can’t get it (mine snagged two off the kitchen counter before I wised up).