Butternut Squash Parmesan And Sage Pizzas Recipes

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BUTTERNUT SQUASH, PARMESAN, AND SAGE PIZZAS



Butternut Squash, Parmesan, and Sage Pizzas image

Categories     Bake     Parmesan     Butternut Squash     Fall     Sage     Gourmet

Number Of Ingredients 16

a 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 1/2 cups low-fat (1%) milk
2 tablespoons all-purpose flour
a pinch freshly grated nutmeg
4 teaspoons yellow cornmeal
2/3 cup freshly grated Parmesan (about 2 ounces)
1 tablespoon chopped fresh sage leaves
1 large garlic clove, minced
freshly ground black pepper to taste
Garnish: fresh sage sprigs
For pizza dough
3/4 cup warm water (110°- 115°F.) plus additional tablespoon if necessary
1 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Make pizza dough:
  • In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  • Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
  • Make the pizza:
  • Preheat oven to 450°F.
  • In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered.
  • In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.
  • Increase temperature to 500°F.
  • On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  • Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.
  • Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.

BUTTERNUT SQUASH PIZZAS WITH ROSEMARY



Butternut Squash Pizzas with Rosemary image

Yum, yum, yum!

Provided by dakota kelly

Categories     Main Dish Recipes     Pizza Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 cup thinly sliced onion
½ butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  • Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  • Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 96.9 g, Cholesterol 3 mg, Fat 13.7 g, Fiber 6.8 g, Protein 14.8 g, SaturatedFat 2.1 g, Sodium 947.5 mg, Sugar 9.2 g

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