Jim did his zoom wine tasting with a local merchant while I made dinner.  The way it works is that they announce ahead of time what will be tasted, you go to the store and buy it and sign on to the meeting.  The three wines were from a CA winery and the wine maker gave the talk and led the tasting.  I thought it was very interesting, until the presentation ended and the people on the zoom started talking to each other. I was ready for final assembly and baking of dinner so I came into my art room to work on my blog.  I received a text from an unknown asking about my treadmill I had posted for sale on our neighborhood app.  I listed it as highest bid must be able to pick it up.  Literally I could have been offered 25 cents and it would be sold.  The first person that texted me and I gave information to said he looked it up on Google and it is no longer made.  I had previously told him it could be 20 years old and rarely used.  It has not been used at all since 11-11-2011, when I had my first hip replacement as the doctor said you walk differently on a treadmill than you do walking down the street.  I answered him that I was not a store.  The young lady who texted me last night had 2 questions, how much and does it work.  I said highest bidder means you tell me what you want to pay and yes, it is like new, I even have the instruction booklet.  She said I have $60.00 in cash and can pick it up.  I said sold.  The young lady came slightly after 6.  She and her boy friend both had masks on.  Jim gave her a brief explanation.  She haded me the money and Jim and the friend put it in his truck.  I marked it sold on the app.  Then I finished this dinner.  I got this recipe from the FoodTV app.  It is by Valerie Bertinelli.  It was delicious, very filling, and used up some of the arugula.  I will not be posting for a couple days as we have half the pizza leftover and we still have steamed buns to finish.  

Ingredients:

Dough:

2 C bread or all-purpose flour, plus more for dusting

1 T fresh rosemary leaves

1 1/2 t sugar

Kosher salt

1 T EVOO, plus more for the bowl

Cornmeal, for dusting, I use Pam

Topping:

1 (2#) butternut squash, peeled, halved, seeded and cut into 1/4” slices

1 1/2 T + 2 t EVOO

Kosher salt and black pepper

2 T torn fresh sage leaves

2 t finely chopped fresh rosemary

1/4 t crushed red pepper flakes

1 large garlic clove, smashed

2 C shredded mozzarella

4 oz. goat cheese, coarsely crumbled

3 C baby arugula

Zest of 1 lemon + juice of 1/2 lemon

Directions:

Dough:

1. combine the flour, rosemary, yeast, sugar, and 1 t salt in a food processor and pulse to combine.   Add 3/4 C warm water and oil and process until the dough forms a ball.  
2. Transfer to a large oiled bowl and cover with plastic wrap.  
3. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.  (I used my bread machine on the dough setting.  It is great for pizza dough.)

Topping:

1. Meanwhile, preheat the oven to 400 degrees F.
2. toss the squash with 1/2 T of oil, 1/4 t salt and pepper to taste.  Roast until just tender, about 10 minutes. 
3. In a small saucepan over medium-low heat, add the remaining 2 T oil and the sage, rosemary, red pepper flakes and garlic.  Heat for 1-2 minutes, just to infuse the oil.  
4. Sprinkle cornmeal or flour on a 14” piazza pan and set aside.  (I use Pam)
5. Liberally flour a clean work surface.  Place the dough on top and use your hands to stretch it out into a 14” circle.  Carefully lay the dough on the pizza pan.  
6. Brush the infused oil onto the dough.  Top with the mozzarella and roasted squash, leaving a 1” border around the edge.
7. Bake the pizza until the crust is golden brown, 14-18 minutes.  
8. Carefully sprinkle the goat cheese evenly on top.  (I had a little feta cheese leftover from the salad that I added as I only had 2 oz. of goat cheese.)
9. Toss the arugula with the 2 t oil, lemon zest and juice and a pinch of salt and pepper.  Top the pizza with arugula, then cut into slices to serve.