Butternut Squash Flat Bread With Cheddar And Pine Nuts Recipe

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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)

1 bunch arugula, thick stems discarded (about 4 cups)

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