Gameday Gourmet Butternut Squash Pizza

2013-10-20 19.12.26-2As promised, here is this week’s gameday recipe for an exciting weekend of games. I love this recipe because it’s a great way to use a healthy fall gourd that is abundant this time of year; we all know how much I love fall ingredients! Also, goat cheese of boring old mozzarella. So feel free to impress all of your football fanatic friends with this gourmet ‘za, or, if you’re like me and hate to share something so delicious, keep it all to yourself.

Gameday Gourmet Butternut Squash Pizza

  • basic pizza dough
  • 2 cups cubed butternut squash (1/2-inch pieces)
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 medium red onion, halved and thinly sliced
  • 1/4 cup all-purpose flour
  • 4 ounces crumbled goat cheese

Heat oven to 400 degrees.

Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside.

2013-10-20 18.27.51Turn out prepared pizza dough onto lightly floured baking sheet or pizza pan and mold into desired shape. Let rest for 10 minutes. While dough is resting, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat.

2013-10-20 18.57.39Sprinkle pizza dough with squash, onion, and cheese. Place baking sheet or pizza pan into the oven and bake until the crust edges brown and the cheese is slightly golden brown in spots, 10 to 12 minutes. Remove from the oven, slice (carefully!) and serve.

Namas-tasty!

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3 thoughts on “Gameday Gourmet Butternut Squash Pizza

  1. That looks delicious. A couple of things I noticed – you mention store bought whole wheat dough at the end of the ingredients and home-made dough at the beginning. I assume it would read better if that were listed as an alternative to the first ingredient.

    I also wondered why you preheat the oven to only 400 degrees and then turn it up to 450. I know many people baking pizza preheat the oven as high as it will go, and bake it at the highest temperature. The only reason I can think for pre-heating at a lower temperature is that the temperature near the pizza may be hotter when the oven is coming up to temperature then it would be if it was actually preheated to a higher temperature.

    In any case, if you haven’t tried it yet, crank the oven up to as high as it goes and cook that pizza. If the crust is thick, and the toppings heavy and wet, it may make sense to bake the crust alone for a few minutes before topping.

    The benefits to cooking at higher temperatures is that the you cook for less time and cooking for less time dries the dough out less.

    For a different pizza, that is also delicious, take a look here:
    http://eatingwithdavid.wordpress.com/2014/09/23/excellent-pizza/

    • Thanks for the tips, David! Love your post about how to make an excellent pizza, I’ll definitely be trying some of your tips in the future.

  2. Pingback: Fall Pizza | jovinacooksitalian

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