Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese

Try replacing goat's cheese with feta or gorgonzola to improve the taste.
Preheat the oven to 450 degrees.Place the squash in a large, microwave-safe bowl; cover with 1/2-inch-deep water. Cover with plastic wrap; reheat in the microwave on high power for 5 minutes. Drain and toss the pumpkin with 1/8 teaspoon kosher salt.While the zucchini is cooking, place the pizza crust on a baking sheet; spread the alfredo sauce over the top.Heat the oil in a nonstick skillet. Add the spinach; saute for 1 minute. Add the remaining 1/8 teaspoon of salt. Top the sauce with wilted spinach. Top with pumpkin and goat's cheese; sprinkle with pepper.Bake the pizza in the bottom third of the oven at 450 ° C for 6 minutes. Turn on the oven to bake; cook the pizza for another 1 minute or until the crust is crisp. Cut the pizza into 8 slices and serve immediately.