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Prepared by Johnson & Wales University's Max Sanger
Garlic White Bean Puree (can be prepared up to 2 days in advance)
1 (15-ounce) can cannellini or other white beans, rinsed and drained ¼ cup olive oil
2 tablespoons water
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
4 tablespoons olive oil
1 onion, thinly sliced
Freshly ground black pepper
2 cups (½ -inch) cubes peeled butternut squash
1 cup spinach
1 apple, peeled and thinly sliced (preferred: honeycrisp, gala, or fuji)
In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.
In the meantime, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.
Brush a large rimmed baking sheet (approximately 9- x 13- inch) with oil.
Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Puree evenly over the rolled-out Pizza Dough. You may not want to use all of the puree, just enough to coat the dough. On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash, and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
Bake for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice, and devour!