Whole wheat crust
1 butternut squash
One small onion
Half your squash, remove seeds and drizzle with maple syrup. Roast it in the oven for 45 min or until soft at 375 degrees. In the meantime, prepare your crust. Sauté the thinly sliced onions until just softened with two tablespoons balsamic and one teaspoon honey. Add some rosemary if you are feeling saucy.
One the squash is soft, purée it (add water if necessary) without the skin. Spread your squash purée evenly across your crust. Distribute the softened onions. Chop raw bacon into bite size pieces, and slice mushrooms.
Sprinkle the pizza with salt and pepper. Now top with mushrooms, and bacon. Get your hands dirty with the chèvre and crumble the cheese across the top.
Bake until golden brown at 500 degrees. Best if you use all local ingredients!