Butternut Squash Pizza With Hazelnut Dough Recipes

BUTTERNUT SQUASH AND ARUGULA PIZZA

Steps:

• For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
• For the topping: Meanwhile, preheat the oven to 400 degrees F.
• Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
• In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
• Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
• Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
• Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

HAZELNUT PIZZA DOUGH

Steps:

• Lightly oil a medium bowl. Stir together water and yeast in a large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1 1/2 teaspoons salt; stir until dough forms. Turn dough out onto a floured surface, and knead with floured hands until smooth.
• Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide dough into 2 balls.

BUTTERNUT CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F.
• Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
• To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
• Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
• While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
• Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
• Top with the pesto and spread it, leaving a 1/2-inch border.
• For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

BUTTERNUT SQUASH PIZZA

Steps:

• Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add ¼ inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

BUTTERNUT SQUASH PIZZAS WITH ROSEMARY

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.