11.20.2012

Pizza Pizza

Don't worry! This isn't an add for Little Cesar's, although I must admit, a couple of times I took advantage of their $5 "Hot and Ready" deal in grad school, and regretted it every.single.time.

So let's talk about good pizza!  Tonight we're going to Joe Squared to enjoy their Tuesday night special...buy 2 beers and get a free 10'' cheese pizza. Um, yes please! A couple of weeks ago (work has been super busy with registration and the last day to withdraw...college talk! and so I haven't had time to post, or cook real food much.) I was inspired by this recipe for a butternut squash pizza and the fact that I had 3 butternut squashes from my CSA. Minor detail.

Butternut Squash Pizza
Inspired by a recipe from Alexandra's Kitchen
Yield = one 12-inch pizza
1 Trader Joe's pizza dough
1 butternut squash (I think we only used half of one)
olive oil
kosher salt
2 cloves garlic
Fresh mozzerella
Fresh goat cheese
1 tomato
Thyme
Habeneros


1. Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too. PS. Who knew butternut squash was so hard to cut?!



2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender. You can also use this time to pre-bake your dough!



3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After prebaking the dough, brush dough with the garlic olive oil. (I made two different halves to accomodate Dan and I's tastes)Place slices of mozzerella and/or crumles of goat cheese over the garlic oil. Sprinkle with thyme to taste. Top with baked squash, tomato, and habanero slices. Bake until done. We like our pizza almost burned so our baking time was much longer than suggested :)


Enjoy! My half had the mozz, butternut squash, and tomatoes. Dan's half had goat cheese, butternut squash, tomatoes, and habeneros.

Happy Thanksgiving to all!

-Abbie

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