INGREDIENTS
2 cups
Butternut squash puree
2 cloves
Garlic
1
Rosemary, spring
1/4 cup
Honey
1/2 tsp
Salt
1
Topping
1 1/2 cups
Whole wheat flour, white
2 1/2 tsp
Yeast, instant dry
2 tbsp
Olive oil
1
Crust
1/2 cup
Blue cheese
3 oz
Mozzarella cheese
3/4 cup
Water