2tablespoonsolive oilplus more for the bowl and the squash
1teaspooncoarse kosher saltplus more for the squash
1cupunbleached all-purpose flour
1 ½ - 2cupswhite whole wheat flour
2heaping cups peeled, cubed butternut squash
Freshly ground black pepper
1large shallotfinely chopped
Cornmealfor dusting the pan
½cupshredded fontina cheese
A few torn kale leaves
In the bowl of a stand mixer fitted with the dough hook, pour in warm water and sprinkle yeast over the top. Let rest until foamy, about 5 minutes.
Add sugar, 2 tablespoons olive oil, and salt to the yeast mixture. With the motor running on low, add flour a little at a time until the dough comes together. It should pull away from the sides of the bowl and be slightly sticky to the touch, but not stick to your fingers. Allow the mixer to knead it for about 5 minutes, or remove from the bowl and knead by hand on a lightly floured surface. Form the dough into a tight ball and transfer to a large, lightly oiled bowl, turning it over to completely coat the dough in oil. Cover the bowl with a tea towel or plastic wrap and set in a warm place until doubled in size, about one hour.
Meanwhile, preheat the oven to 425ºF. Place squash on a baking sheet large enough to arrange it in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Bake the squash, stirring once or twice, until soft and beginning to caramelize, about 30 minutes. Add the shallots to the pan, stir to coat in the existing oil, and return the squash and shallots to the oven until the shallots have softened, about 15 minutes. Transfer the squash and shallots to the bowl of a food processor. Add ¼ cup Parmesan cheese and process until smooth.
Increase the oven temperature to 450º. Sprinkle a medium sized baking sheet with cornmeal. Punch down the dough and cut it in half. Wrap one half in plastic and freeze for another day or set it aside for a different use of your choice. Take the other half and roll or stretch it into a thin rectangle and press it down onto the prepared baking sheet. Top the dough with the squash puree, then sprinkle with fontina, kale leaves, and the remaining Parmesan.
Bake the pizza for 15 minutes or until the edges are just beginning to brown and the cheese is melted and bubbly.