Butternut squash pizza

by AdamB

We love this pizza, which is largely based on an acorn squash and gorgonzola pizza we found on Smitten Kitchen.  I was excited to make it tonight to help Darcy and her sister Misty carbo load for the NYC Marathon.  Of course, the race was cancelled, but that didn’t stop the carbo loading.   It took 15 minutes to make this once they called from subway — just roasted the squash in advance.

Makes a 12 inch pizza with a very thin crust — good for 2 marathoners, or 3 of us tonight.  

ingredients

squash

1 butternut squash, about 3lbs, unpeeled and cut into ‘smiles’ of uniform thickness

1T agave or brown sugar

1T white balsamic vinegar

1t olive oil

salt + pepper

.5t hot pepper flakes

pizza

.5 bag Trader Joe’s pizza dough (I liked the herbed one.  Any is fine)

.5 cup smoked mozzerella, shredded

few handfuls baby arugula, washed and dried

lemon juice

salt + pepper

prep

squash

If using a pizza stone, put it in the oven now and preheat oven to 350.

Mix agave, vinegar, olive oil, salt, pepper and  red pepper flakes large container with cover that seals tightly.  Add squash, cover and shake to coat.  Roast for 45-60 min on a foil sheet sprayed w canola, flipping squash and rotating sheet after about 25 minutes.  When done, let squash cool and peel.

pizza

Use half a bag of TJs herbed pizza dough – one bag makes 2 pizzas. Leave dough out of fridge for about 20 minutes before rolling.

Raise oven to 400.  If not using a pizza stone, top a cookie sheet topped with foil.   Roll out dough on a table dusted with cornmeal.  Dust sheet with cornmeal (or open door and dust stone quickly).  This is especially important on the sheet, as without cornmeal your dough will stick (badly) to foil.

Using a wooden pizza tray, drop pizza on sheet or stone and bake.   Check on pizza after 6-8 minutes — you want it to be lightly brown, with room to cook a few more minutes.

Toss arugula w lemon juice, salt and pepper and set aside.

Remove pizza and top — grate plenty of cheese directly on top and top with squash.  Let bake for about 5 more minutes, until cheese is browned.   Turn off oven.  Now top pizza with arugula, return to oven and let sit with door closed for 1 or 2 minutes, until arugula is just wilted.

Serve pizza piping hot, topped with pecorino or parmesan.

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