Butternut Squash, Parmesan and Sage Pizzas
| Yield: | 1 Servings |
| Categories: |
| 2 1/4 | lb | Butternut squash; peeled, seeded and cut into 1/2-inch cubes |
| 1 | ts | Vegetable oil |
| 1 1/2 | c | Low-fat; (1 percent) milk |
| 2 | tb | All-purpose flour |
| 1 | Pinches freshly grated nutmeg | |
| 4 | ts | Yellow cornmeal |
| 1 | Recipe pizza dough | |
| 2/3 | c | Freshly grated parmesan; (about 2 ounces) |
| 1 | tb | Chopped fresh sage leaves |
| 1 | lg | Garlic clove; minced |
| Freshly ground black pepper to taste | ||
| GARNISH | ||
| Fresh sage leaves |
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