Gorgonzola & Butternut Squash Pizza

DOUGH:
2 t yeast
1 t sugar
1 c lukewarm water
1 1/2 c whole wheat flour
1 c white flour
1 t salt
1 T olive oil

TOPPING:
1 lb. cubed butternut squash
1 t olive oil
1 pear, peeled and thinly sliced
1 c gorgonzola cheese
2 T dried rosemary (or 2 sprigs fresh)

Mix yeast, sugar, and water; let stand until foamy. Combine flours and salt. Mix yeast mixture with flours with wooden spoon. Knead dough on a floured counter for 4 minutes, or until smooth. Return ball of dough to bowl, cover with plastic wrap, and let rise for 30 min until about 1.5x size (note - good time to start on the squash roasting ... see below). Knead for 2 minutes. Roll out dough with rolling pin into a long oval shape (no more than 1/4 in thick - rises in oven). Place on an oiled cookie sheet.

Put cubed squash in shallow roasting pan and drizzle with the olive oil. Roast under preheated broiler for 10-20 minutes or until soft and lightly golden.

Top the dough with the pear, then the squash; brush with oil from pan. Scatter over the Gorgonzola and sprinkly on Rosemary (if using fresh, wait until after pizza is cooked). Bake at 400 for 15 min or until base is golden.