Caramelized Onion, Butternut Squash and Arugula Pizza

Directions

Homemade Pizza Dough

1. Add 1 and 1/2 cups of water to a small bowl and warm in the microwave until it reaches a temperature of 115 degrees.
2. Add the water to the bowl of a stand mixer along with 1 Tbsp of sugar and stir. Sprinkle the 1 Tbsp of yeast on top of the water evenly. Let the yeast sit for about 10 minutes until it starts to foam/bubble.
3. Add 1 Tbsp olive oil, 1 tsp of salt, and 1 and 1/2 cups of flour to the yeast. Gently stir with a wooden spoon to combine and then continue to mix with the hook attachment of the stand mixer.
4. As the mixer is running, gradually add 2 and 1/4 more cups of flour, about 1/2 cup at a time, until the dough is combined. It will start to pull away from the edge of the bowl. Once you see it starting to pull away from the edge, set a timer and let the dough hook kneed the dough for about 5 minutes.
5. Spray a separate large bowl with cooking spray, and use a paper towel to evening spread it across the surface of the bowl.
6. Remove the dough from the stand mixer bowl and roughly shape into a ball (it helps to have a little cooking spray on your hands to prevent sticking). Place the dough in the bottom of the second bowl and turn over a few times until it is covered in the cooking spray.
7. Cover the bowl with saran wrap and let it sit for 1 and 1/2 hours. The dough is ready when it has doubled in size and looks puffy. (If its winter or chilly in my house, I set the bowl next to a space heater (or a fire place would work) to help keep the dough warm.
8. As the dough rests, begin to prepare the pizza toppings below.
9. After the dough has doubled, sprinkle a handful of flour onto your counter. Drop the dough onto the flour and knead a few times with the heel of your hand. (It will feel like the dough deflates when you first remove it from the bowl.) 
10. Divide the dough in half. If making individual pizzas, then divide into quarters. (For this recipe I put two of the quarters in the freezer for later. If making all four you may need to double the topping ingredients.)
11. Let the dough sit for an additional 15 minutes.

Pizza

1. Preheat the oven to 450. If using a pizza stone add the stone to the oven to heat it.
2. Peel and cut the onion into slices.
3. Melt 1/2 Tbsp of butter in a skillet over medium heat. Add the onion to the melted butter. Stir and cook for 1-2 minutes and then reduce the heat to low. Cook the onions for at least 20 minutes to caramelize (or longer if still preparing pizza).
4. In a small bowl, combine 1/2 tsp cumin, 1/2 tsp cinnamon and 1/4 tsp chili powder.
5. Cut and peel the butternut squash into 1/2 inch cubes (roughly – they don’t have to be perfect). (If you don’t know how to cut the squash…head to YouTube and there are helpful videos.)
6. Line a baking sheet with foil or parchment paper. Add a 1/2 cup of the squash to the pan. Drizzle with olive oil and about half of the spices (save some to put onto the dough). Stir to combine and spread the squash into a single layer. Bake for 15 minutes. When you remove the squash, increase the oven heat to 475.
7. Wash 4-5 baby portabella mushrooms and chop them into small pieces. Add to the oven for the last 5 minutes of cooking the squash.
8. If using raw dough, use a rolling pin or your hands to shape individual pizzas or one large pizza. The dough should be about a 1/4 inch thick. 
9. Tear or slice the mozzarella into thin slices/pieces.
10. Place the dough on the pizza stone or on a parchment lined baking sheet (you can use the same pan from the squash). Drizzle the dough with olive oil, and then sprinkle with the remaining spices. Bake for 5 minutes.
11. Remove the pizza from the oven. Top it with a layer of the caramelized onions. Then add the mushrooms and squash. Top with mozzarella and chunks of goat cheese.
12. Return the pizza to the oven and cook about 12-15 minutes longer. (This will vary depending on the type of dough used and if making individual pizzas or a large pizza. When the cheese starts to brown on top it is done, but check the dough for doneness).
13. Drizzle the pizza with balsamic reduction* and arugula.