Butternut Squash, Spinach and Goat Cheese Pizza
['2 cups cubed butternut squash (1/2-inch pieces)', '1 tablespoon plus 1 teaspoon olive oil, divided', '1/4 teaspoon salt, divided', '1/4 teaspoon freshly ground black pepper, divided', '1 medium red onion, halved and thinly sliced', '1/4 cup all-purpose flour', '1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature', '2 cups chopped fresh baby spinach', '4 ounces crumbled goat cheese', '1/2 teaspoon dried thyme', '2 tablespoons cornmeal']
Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
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