Fall Veggie Pizza

Ingredients

1. 1- 8oz pack Organic Valley Cream Cheese, softened
2. 1 tspn Minced garlic
3. 1 tsp Italian Seasoning
4. 1 tspn + 1/4 tspn Salt
5. 1/4 tsp Black Pepper
6. 1/3 Cup Grated Parmesan Cheese
7. 1/2 Red Onion, Sliced 1/4″ thick
8. 2 Cups Sweet Potato 1/4″ thick half moon slices
9. 1 Cup Butternut Squash, 1/4″ cubes
10. 2 Tbsp Olive Oil
11. 1 – 6oz pack Organic Valley Shredded Mozzarella
12. 1 12″ Rustic Pizza Crust

Method

1. Preheat oven to 425
2. Make white sauce by adding cream cheese, garlic clove, Italian seasoning, 1/4 tspn salt, black pepper and Parmesan cheese to food processor, blend until throughly combined. Set aside.
3. In large bowl toss together red onions, red potato, butternut squash, olive oil, and remaining 1 tspn salt.
4. Place vegetables on sheet pan and cook for approximately 20 minutes (flipping half way through).  When vegetables are golden brown and fork tender, remove and cool.
5. Reduce oven to 375 degrees.
6. Spread white sauce onto pizza crust, top with mozzarella cheese and then roasted vegetables.
7. Bake for 8-10 minutes or until crust is golden brown and mozzarella cheese is melted.