Rustic Squash Pizza with Goat Cheese Gremolata

In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.

• 2 cups cubed butternut squash (½-inch cubes)
• 1 16-oz. pkg. refrigerated pizza dough
• 2½ oz. fresh mozzarella cheese, drained, chopped
• 2½ oz. reduced-fat mozzarella cheese, chopped
• ⅔ cup chopped red onion
• 2 Tbs. chopped Italian parsley
• ½ large red jalapeno or Fresno chile, finely chopped
• 2 tsp. grated lemon peel
• 1 clove garlic, minced (1 tsp.)
• ⅓ cup crumbled goat cheese

1 | Place oven rack in lowest position; place large baking sheet on rack, and preheat oven to 500°F.
2 | Coat large skillet with cooking spray. Add squash; season with salt,
if desired, and coat with cooking spray. Add 1/4 cup water. Bring to boil over medium-high heat. Cover, and cook 5 minutes, or until squash is tender and water is absorbed.
3 | Coat dull side of non-stick foil with cooking spray. Place dough on foil; coat dough with spray. Stretch dough into 13- x 9-inch oblong shape. Sprinkle with mozzarella cheeses, then squash and onion, leaving
1/2-inch border around sides. Season with salt and pepper, if desired.
4 | Slide foil with pizza onto hot baking sheet in oven. Bake pizza 10 to 15 minutes, or until crust is crisp.
5 | Meanwhile, toss together parsley, chile, lemon peel, and garlic in small bowl. Mix in goat cheese.
6 | Transfer pizza to cutting board or platter. Sprinkle with parsley mixture.