This thin crust focaccia pizza covered with thinly sliced roasted butternut squash is good warm, cold or however.
1 heaping cup all-purpose flour, plus more for sprinkling
1 tablespoon salt
1/2 packet rapid rise yeast
3/4 cup warm water
1 small butternut squash, top part peeled
10 sage leaves
1 scallion, sliced
1 tablespoon olive oil
Flaky sea salt
In a mixing bowl, combine the flour, salt and yeast. Add the water and combine until smooth.
Sprinkle your countertop with a little extra flour, and kneed the dough until it is springy and dry enough to the touch that nothing sticks to a finger when poked.
Transfer dough to a clean mixing bowl and add oil. Cover tightly with plastic wrap and allow to rise for 90 minutes.
Thinly slice the butternut squash with a knife or a mandolin. Set aside.
Preheat oven to 425 degrees. Invert the dough ball into the baking sheet; it should be very oily. With your fingers, push and stretch the dough into all four corners of the sheet tray.
In the same mixing bowl, add the sage, butternut squash and scallions. Mix well to coat each piece with oil; add more oil if needed.
Lay out the squash in rows on top of the dough. Top with the sage and scallions. Sprinkle with a hefty pinch of flaky salt.
Bake for 40 minutes. Remove and allow to cool; serve at room temperature.