Pizza with butternut squash and gorgonzola cheese

Ingredients:

• 350 g ready-made pizza dough at room temperature (recipe pizza dough)
• 1/3 cup diced butternut squash, peeled and seeded (about 70g)
• 110 g Gorgonzola cheese (2/3 cup crumbled cheese)
• 1/4 cup chopped walnuts
• 1 tbsp. l. olive oil
• 1/4 small red onion
• 5 large sage leaves
• 1 tbsp coarse corn flour
• Special spray for lubrication

Preparation:

1. Preheat oven to 245 degrees.
   
   Thinly slice each butternut squash cube and toss with olive oil in a small bowl.
   
   Finely chop the onion and sage.
   
   Sprinkle a work surface with cornmeal, and use a rolling pin and/or your hands to roll the dough into a circle with a diameter of 30 cm. Grease a baking sheet with a special spray and place the dough on it.
2. Crumble the Gorgonzola and spread it evenly over the dough, leaving a 2.5 cm border for the crust. Top the cheese with pumpkin and onion. Sprinkle the pizza with sage.
3. Bake for 11 minutes, until cheese is melted, pumpkin is tender and crust is golden brown.
   
   Sprinkle the walnuts over the pizza and bake for another 2 minutes, until lightly toasted. Cut the pizza into 8 wedges.