ROASTED SQUASH AND GORGONZOLA PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way.
- Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm.
SQUASH AND RICOTTA PIZZA
Provided by Molly Yeh
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes.
- Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don't have a pizza stone, you can use a baking sheet.)
- On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper.
- Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough.
- While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper.
- Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper.
ROASTED SQUASH AND SAGE PIZZA (OR PITA PIZZA OR BURRITO)
This is my favorite pizza ever. The roasted goodness of the squash goes perfectly with the tang of the tomato sauce. It looks like a long ingredient list, but it's mostly spices. This recipes makes enough toppings for two big pizzas, 6 pita pizzas, or 6-8 burritos. Everything can be made ahead and then assembled and popped into the oven. Adjust the level of "hot" you like by increasing or decreasing the red pepper. If you only want to make one pizza, halve the ingredients (except for the squash and sage, you gotta roast the whole thing -- and you'll love the roasted squash as is as a side dish.) I found this recipe in the September 2008 issue of Delicious Living magazine.
Provided by Wish I Could Cook
Categories Vegetable
Time 1h30m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
- Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
- While squash is roasting, combine remaining oil, salt, oregano, red pepper and garlic in a small saucepan and saute on medium-high for about a minute, stirring frequently.
- Stir in tomatoes with juices and bring to a boil for a minute.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add balsamic vinegar. Stir for another minute and remove from heat.
- Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
- Bake at 400 degrees until cheese is melted.
- Enjoy hot.
Nutrition Facts : Calories 228.8, Fat 13.4, SaturatedFat 4.7, Cholesterol 22.4, Sodium 479.9, Carbohydrate 21.6, Fiber 4.1, Sugar 6.2, Protein 8.7
BUTTERNUT SQUASH, PARMESAN, AND SAGE PIZZAS
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
Yum, yum, yum!
Provided by dakota kelly
Categories Main Dish Recipes Pizza Recipes
Time 50m
Yield 4
Number Of Ingredients 8
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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