BUTTERNUT SQUASH AND SAGE PIZZA The combination of sweet butternut squash, sage and sharp goat cheese works wonderfully on this pizza. 1/2 teaspoon active dry yeast Pinch of sugar 4 cups white bread flour 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon butter 2 tablespoons olive oil 2 shallots, finely chopped 1 butternut squash, peeled, seeded and cubed, about 1 pound prepared weight 16 sage leaves 2 x 14-ounce cans chunky tomato sauce 4 ounces mozzarella cheese, sliced 4 ounces firm goat cheese Salt and freshly ground black pepper

Put 1 1/4 cups warm water in a measuring cup. Add the yeast and sugar and let sit 5-10 minutes, until mixture is frothy.

Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until smooth, springy and elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1 1/2 hours.

Preheat the oven to 400°F. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15-20 minutes, until tender. 

Raise the oven temperature to 425°F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10-inch round.

Transfer each round to a baking sheet and spread with tomato sauce, leaving a 1/2-inch border all around. Spoon the squash and shallot mixture over the top.

Arrange the mozzarella over the squash mixture and crumble the goat cheese on top. Sprinkle with the remaining sage leaves and season with plenty of salt and pepper. Bake for 15-20 minutes, until the cheese has melted and the crusts are golden.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]