Last night we were trying to decide what to eat and we got stuck. The problem is that our pantry is running kind of low right now and ingredients are a little limited. I noticed that we still had that entire butternut squash just dying to be used and got on the faithful internet to look for butternut squash main dish recipes. I looked through a couple different ideas that weren't sparking any ideas and then I found it...Butternut Squash Pizzas with Rosemary! It sounded like a fantastic idea so I adapted my version from this recipe found on allrecipes.com.
First thing to do was to make the crust. I make my own pizza crust and won't ever go back to store bought crust!
1 1/4 cups warm water (just needs to be luke warm)
1 envelope (.25 oz.) active dry yeast
1 tsp. sugar
1 tbsp. olive oil
1 tsp. salt
3 1/2 cups all-purpose flour (you can substitute in some whole wheat if you'd like)
2 tsp. cornmeal
1. Place 1/4 cup warm water in a medium bowl. Sprinkle yeast over water; stir in sugar. Let stand 5 minutes. Add remaining water, oil and salt. Stir.
2. In a food processor, add in liquid ingredients and add flour. Run for 15 to 30 seconds with dough blade then pulse 8 - 15 times until dough forms a ball and is smooth.
3. Coat a large bowl with cooking spray; place dough in the bowl, turning to grease the top. Cover loosely with plastic wrap or a damp towel and let rise in a warm place until almost double in size, about 45 min.
4. Preheat oven to 450ºF. Punch down dough. Coat two 12-inch pizza pans with cooking spray; sprinkle the pans with cornmeal. Divide dough in half. Roll dough to fit prepared pans.
**I use a very large 16-inch pizza pan and this dough recipe covers it perfectly.**
Press dough against edge to form rim. Bake crust for 10 minutes.
5. Remove crust from oven and add your favorite toppings! Bake 15-20 minutes longer.
This next part is my favorite part...deciding what to top the pizza with! We already decided on Butternut Squash so that part is done :)
Butternut Squash Pizza Topping:
1/2 butternut squash - peeled, seeded, and thinly sliced
1 tsp. chopped fresh rosemary
salt and black pepper, to taste
3 tbsp. olive oil, divided
1 cup thinly sliced onion
1 tsp. balsamic vinaigrette
2-4 tablespoons grated Asiago or Parmesan cheese
1. Preheat oven to 400ºF. Place sliced squash in a roasting/baking pan coated with cooking spray. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until squash is tender.
3. Meanwhile, saute sliced onions in balsamic vinaigrette, set aside.
4. Increase oven temperature to 450ºF. Distribute squash mixture evenly over crust and top with sliced onions. Continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into eighths, and serve.
This pizza turned out fantastic and I'll be making it again! While we were eating it we thought it might be better served to guests with some sort of sauce base. I think I'll make it for a couple friends and try using a cream cheese, veggie stock and garlic sauce base. Hope you enjoy!