Ingredients

• 1 lb pizza dough

• 2 tbsp olive oil; plus more for drizzling 

• ½ cup gournay cheese (Boursin preferred)

• 2 tbsp sage; minced 

• 4 cloves garlic; thinly sliced 

• ½ butternut squash; cubed 

• 1 leek; thinly sliced 

• 1 fennel bulb; thinly sliced

• 2 tsp sea salt 

• 2 tsp dried oregano 

• 2 tsp black pepper 

• 2 cups smoked gouda; grated

Instructions

1. Preheat the oven to 350 degrees. 

2. Spread the olive oil onto an  8” by 10” sheet pan. Roll and stretch out the pizza dough until it is about the size of the pan. Add to the pan and use your fingers to press into the dough until it fills up the pan and doesn’t shrink away from the sides when you take your hands away. This process can take a few minutes. 

3. Spread the gournay cheese over the top of the dough. You may need to use your fingers to press the cheese into the dough, it is okay if it is not a perfectly even layer. 

4. Add about half of the sliced garlic and minced sage over the dough in an even layer. 

5. Add the butternut squash, leeks, and fennel to a bowl. Toss in the salt, oregano, and black pepper until the seasoning is evenly distributed. 

6. Spread the vegetable mixture over the dough in an even layer. Press the vegetables into the dough. Sprinkle the remaining garlic and sage over the vegetables in an even layer. Drizzle with about 1 tbsp of olive oil. 

7. Sprinkle 1 cup of the smoked gouda over the vegetables in an even layer. 

8. Add to the oven and bake for 30 minutes. Remove from the oven and sprinkle the remaining cup of the smoked gouda over top in an even layer. 

9. Return to the oven and bake for an additional 20 minutes until the cheese is bubbly and a golden brown crust forms.