|
Preheat
the oven to 450°. In a large bowl, toss the squash with the
oil and salt and pepper. Place squash in a baking dish coated with
DuPont SilverStone® non-stick and roast for about 15 minutes,
turning once and baking for another 15 minutes or until golden brown.
Remove from the dish and set aside.
In
a medium saucepan coated with DuPont SilverStone® non-stick,
over medium heat, stir together the milk and the flour until well
incorporated. Add the nutmeg and cook for another 2 minutes. Add
salt to taste. Raise the oven temperature to 500°.
Sprinkle
1 teaspoon of the cornmeal onto a work surface. Roll out the dough
into a 12-inch round pizza and transfer to a baking sheet coated
with DuPont SilverStone® non-stick.
Spread
the sauce overtop of the pizza, leaving a 1/2-inch border around
the edge. Sprinkle with the cheese, squash, peppers, rosemary, and
garlic. Season with black pepper to taste. Bake the pizza for 15
minutes or until the crusts are crisp and golden. Garnish with sprigs
of rosemary and serve.
|
