204: Squash and Mushroom Pizza

Or maybe it's some sort of squash and mushroom flatbread. The left slice/pizza has pecorino, the right does not. I preferred the sans-cheese, but it also had mas-mushroom, so the reason is a bit of a toss-up.

I roasted my squash, sliced, in an oven (at 350ish) until soft. I had been simply dressed with a little olive oil and salt.

The mushrooms were sliced and sauteed with garlic, lots of sage, lots of thyme and lots of olive oil. I'd probably up the herbs were I to do it again- or, hell, toss those herbs on the pizza. They were at a good level on the mushrooms by themselves, but I forgot to take into account the gestalt with squash and dough.

The combination was lovely, though the squash was (as it is) on the sweet side. Leftovers will have the important addition of sriracha to take the edge off.