1# butternut squash, peeled and cubed
2 Tbsp maple syrup
1 Tbsp olive oil
1 tsp red pepper flakes
1 cup arugula (or, in our case, spinach)
Squeeze of lemon juice
Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour-dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the ricotta and the blue cheese on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss the arugula/spinach with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper, distribute over pizza. Slice and serve.
also from Smitten Kitchen
Sprinkle some flour on the counter and knead the dough for a minute or two.
Wash the bowl you made the dough in, dry it and coat the inside with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for 1-2 hours, until it is doubled.