Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Wednesday, March 19, 2014

Butternut Squash and Gorgonzola Pizza

  • Crust
  • ¾ cup warm water
  • 2½ teaspoon yeast
  • ¼ cup honey
  • 2 tablespoons olive oil
  • ½ teaspoons salt
  • 1½- 2 cups white whole wheat flour (or unbleached all purpose)
  • Topping
  • 2 cups butternut squash puree
  • 2 cloves garlic
  • 1 spring rosemary
  • ½ cup blue cheese
  • 3-4 ounces mozzarella cheese
  1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
  2. If needing to make butternut squash puree, slice a butternut squash in half, remove the seeds, and place cut side down in a roasting pan. Fill with a ¼” of water and roast butternut squash at 425˚ until tender, 40-50 minutes depending on size. Remove and scoop out the squash. Alternatively, peel and cube butternut squash. Bring a pot of water to a boil and add butternut squash. Boil until tender and mash. In a food processor, pulse garlic and rosemary until broken into small pieces. Add the butternut squash and puree until smooth.
  3. Once your dough has double in size, preheat your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
  4. Spread the squash puree over the pizza dough and top with mozzarella cheese and blue cheese.
  5. Carefully transfer pizza to the stone and bake until cheese is bubbling and crust is golden, 12-15 minutes. Let cool for 5 minutes before slicing.
**** You can substitute pre-made pizza crust/dough if you'd like *****

adapted from www.naturallyella.com

No comments:

Post a Comment