Winter Squash Pizza with Prosciutto, Onion and Peppers

Makes 1 – 14” Pizza

Heat your Wood Stone hearth to 550°F.

Cut the squash in half and scoop out the seeds.  Place cut side down on a sheet tray. While the oven is heating, place the squash in the center of your oven and bake until soft.

Scoop out the squash flesh and puree until smooth. Stir in the half-and-half and set aside.

Put the sliced peppers and onion on a sheet tray.  Drizzle with oil and sprinkle with salt and pepper. Roast until soft and just starting to brown.

Stretch the dough ball into a 14” round.

Top with 4 oz. of squash puree, followed by prosciutto, cheeses, onion, and pepper.

Place the pizza next to the flame, set to 4, and cook for 6 minutes, rotating once, or until the crust and top are done.