Butternut Squash Flatbread With Cheddar & Pinenuts

I'll admit, this sounds weird. I first experienced this recipe when our friend made it for us as a sidedish to dinner. It was awesome!

1 pound store-bought pizza dough, thawed if frozen
cornmeal for the pan
1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
kosher salt and black pepper
1 1/2 cups grated extra-sharp Cheddar (6 ounces)

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes. Toss the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.

(Source: www.realsimple.com)