1/2 acorn squash, seeded
2 Tbsp. Mushroom and Sage Olive Oil
1 onion, chopped
3 cups sliced mushroom
1/2 tsp. dried thyme
1 pinch salt
1 pinch pepper
2 Tbsp. vegetable stock or chicken stock
1 12-inch unbaked pizza base
1-1/2 cups shredded Old Cheddar cheese
Place squash, cut side down, on small foil-lined pan; add 1/4 inch water to pan. Bake in the bottom third of 375°F oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes (you should have 2 cups). Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, salt and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in stock. Add cubed squash, tossing gently to combine. Place pizza base on 12-inch round pizza pan and spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500°F (260°C) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
*Tested in Fall Harvest cooking class. Mushrooms can include Portobello, Crimini, or Stemmed Shiitake.