GLUTEN-FREE BUTTERNUT SQUASH PIZZA
Makes two 10-inch pizzas
2 10.6 ounces of gluten-free dough (300 grams each), preferably made from Caputo gluten-free flour 1 cup of butternut squash
puree 4 ounces of cooked spinach 1 yellow onion (caramelized over medium heat 20-30 minutes, until mahogany in color) 2 ounces of cooked pancetta,
cubed 2 teaspoons grated Parmesan 1 cup shredded Gruyere 8 ounces fresh mozzarella,
cut into strips 6 small fresh basil leaves
Extra virgin olive oil
Place a pizza stone under the oven broiler; heat broiler for 30 minutes. Press dough from center out, stretch to about 10 inches. Spread butternut squash puree over pizza. Distribute spinach, caramelized onion, pancetta and gruyere evenly. Sprinkle with parmesan, then add mozzarella and three basil leaves. Slide pizza onto pizza stone. Broil until cheese melts and crust is puffed and charred in spots, three to four minutes. Serve hot.