While the dough is proofing toss the butternut squash with the olive oil
and season with salt and pepper. Spread evenly onto a parchment lined
baking sheet and roast for 20 minutes or until tender. Turn the oven up
to 425° and roll out the pizza crust. Slide the dough onto a baking
stone or cast iron pizza pan and bake just until golden brown for about
10 minutes.
When the crust has baked, spread the onion jam evenly and top with the
butternut squash, goat cheese and finish with the microgreens.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
