Wednesday, October 24, 2012

Butternut Squash Pizza

It's everywhere... butternut squash takeover. I knew I needed to make it into pizza when I repinned it two Autumns in a row. Same damn recipe two years in a row. In the wide world of kiddie cakes and cat scarves on Pinterest, what's the likelihood? I apparently know what I like. This stubbornness of "liking" has also led me to wear leopard shoes  and dark frame glasses since the late 90s. I'm just gonna stick with calling it "classic" instead of "uncreative" or "lacking sense of current trends."

Pizza is really the perfect vehicle to get creative though. So many cheese, meat and vegetable combinations to be enjoyed. Starting with a whole wheat crust, being sensible with the cheese and adding plenty of veg actually makes it a pretty balanced meal. Just be careful with that fratty delivery stuff.

Thinly slice half a butternut squash -- the long end -- obvs. Then a quick roast will get things pizza ready.

It will only take about 10 minutes, since the squash is nice and thinly sliced.

Instead of a "sauce," I put together a quick garlic-rosemary infused olive oil. I made some extra too to use in salads for the rest of the week. Little perk-ups like this can make a big difference.

A quick brush with the oil and we're ready for ricotta. No better way to do this than with your fingers. Appreciate my cluttered refrigerator door. And yes... that IS a "Real Kitty Kats of Greece" postcard. Jealous?

Ready for the oven... and pizza party time.

Butternut Squash Pizza
1 package prepared whole wheat pizza dough (my favorite is Trader Joe's)
1/2 butternut squash, thinly sliced
1/4 cup olive oil
2 garlic cloves, minced
2 sprigs rosemary
1 cup fat free ricotta cheese
1/4 cup grated parmesan cheese
Salt and pepper
Flour for dusting

Preheat oven to 400 degrees. Coat butternut squash slices with 2 tablespoons olive oil, salt and pepper. Roast in oven 10-15 minutes. Squash can be prepared ahead of time.

Warm olive oil with garlic and rosemary on stove on low. Remove from heat before it starts to bubble and allow to steep for 5 minutes.

Roll out pizza dough on a floured surface (some doughs may require kneading, check package instruction). Brush dough with olive oil, covering all edges. Use fingers to spread ricotta, leaving crusts. Arrange butternut squash slices and sprinkle parmesan cheese on top, along with another pinch of salt and pepper.

Bake in oven 15-20 minutes, or until middle is set and edges are golden. Note, depending on how thickly you've spread the dough, cooking times may vary. Garnish with rosemary.

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