Spaghetti and Meatball Pizza

Preheat pizza stone or pan in 500°F oven. Stretch pizza dough to desired shape and size; transfer to pizza stone. Let rest 2 to 3 minutes. Top with veggie sauce, followed by mozzarella.

Scatter spaghetti squash evenly over dough; top with halved meatballs, flat-side down.

Bake pizza 9 to 10 minutes until done.

With wooden spoon, mix flours, salt and yeast in medium bowl. Gradually add water, stirring constantly, until well blended. Mix dough gently with hands to hold it together; form dough into a rough ball.

Transfer dough to large clean bowl. Cover with plastic wrap; let dough rise at room temperature in draft-free area until surface is covered with tiny bubbles and dough has doubled in size, about 18 hours.

Transfer dough to floured work surface; gently shape into a rectangle. Divide into 3-ounce balls.

Working with one portion at a time, gather four corners to center to create four folds. Turn seam-side down and mold gently into a ball. Dust dough with flour; set aside and form remaining portions into balls.

Let dough rest, loosely covered with plastic wrap, about 1 hour. Use one ball for each pizza crust.

Preheat oven to 400°F. In skillet, heat 1 teaspoon olive oil over medium-high heat. Saute garlic and onions in hot oil until soft.

Toss sweet potato and carrots with remaining olive oil. Place on baking sheet and roast 45 minutes or until soft.

In food processor, combine sauteed onion mixture, roasted vegetables and remaining ingredients; process until smooth.

Preheat oven to 350°F.  In large bowl, combine ground beef, garlic, egg, Parmesan, basil and breadcrumbs; mix thoroughly. Weigh and form into 2-ounce meatballs.

Place meatballs on foil-lined sheet tray and cover with foil. Bake 12 minutes. Remove top foil; bake 6 minutes longer.

Cool meatballs before using.