Preheat oven to 450 F. In a bowl toss squash with oil and salt and
pepper to taste. Spread squash in one layer in a shallow baking
pan and roast in middle of oven, stirring once halfway through
roasting, 15 minutes, or until lightly browned. Remove pan from
oven and loosen squash with a with a metal spatula. Squash may be
roasted 1 day ahead and chilled covered.
In a medium heavy saucepan stir together milk and flour and bring
to a simmer over moderate heat, stirring constantly. Simmer sauce,
stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce
may be made 1 day ahead and chilled, covered.
Increase oven temperature to 500 F. On a work surface sprinkled
with 1 teaspoon cornmeal roll out 1 piece of dough into a 12 by 6
inch oval and transfer to a baking sheet. Repeat with remaining
cornmeal and dough, ending up with 2 ovals on each of 2 baking
sheets.
Spread sauce on dough ovals, leaving a 1/2 inch border around edge
of each pizza, and sprinkle with Parmesan, squash, chopped sage,
garlic and pepper. Bake pizzas in the lower and middle thirds of
oven 15 minutes or until crusts are crisp and pale golden. Garnish
pizzas with sage sprigs.
Recipe by: Gourmet Magazine
Source: Cooking Live Show with Sara Moulton
Posted by: Angele Freeman
