Butternut squash, Hazelnut, and Sage Pizza

Basic Pizza Dough recipe - see Pesto Pizza, September 2009
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html

Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)

For toppings, check out:
http://casseroleclub.blogspot.com/2010/01/butternut-squash-and-hazelnut-lasagne.html
The squash filling makes enough for 3 pizzas. The white sauce makes enough for about 5 pizzas, so cut down the recipes.

For the cheese topping I used a combination of chopped fresh mozzarella, freshly grated regular mozzarella and freshly grated parmesan. There is about 6 oz of cheese per pizza.

Bake fresh at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese. I bake on the bottom shelf of the oven.

I pre-baked the dough completely without toppings (pierce dough with fork so it doesn’t bubble up.) Bake the frozen pizza at 400 degrees, directly on the lowest oven rack for about 10 minutes until heated through and cheese is melted. Check frequently.