butternut squash, sage and rosemary pizza
1 butternut squash, cut into small cubes
2 tablespoon Olive Oil
Salt and Pepper, to taste
1 shallot, chopped
3 cloves of garlic, chopped
2 teaspoon Rosemary (dried or fresh)
1 cup Fontina cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup parmesan cheese, shredded
1 teaspoon sage (dried or fresh)
Red Pepper flakes, to taste
(Optionally, mild or hot Italian sausage would be a tasty addition)
Pizza Dough:
1 1/3 cups warm water
1 package yeast
Pinch of salt
1 Tbsp Olive Oil
3-4 cups of flour
- Prep Time: 1 hour 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: dinner
Ingredients
Preheat oven to 425°
In a medium sized mixing bowl, add warm water, yeast, salt and olive oil. Wait 5-10 minutes to allow yeast to start to foam. Add in flour, a little at a time, at first stirring with a spatula, then switching to kneading by hand as it comes together. You may need a little more or a little less flour. Once the dough has formed a ball that is no longer sticky, coat the bowl with a little olive oil, flipping the dough around to coat and cover with plastic wrap or a dish cloth. Set in a warm spot, and allow to rise while you prepare the pizza toppings.
Cut the skin off the butternuts squash and remove the seeds. Cut the squash into small cubes and place on a foil lined baking sheet. Drizzle olive oil over squash and season with salt and pepper. Roast the butternut squash in the oven for 30 minutes, or until soft and slightly browned.
Enjoy!
Keywords: dinner, pizza, vegetarian
Tommy
Very tasty. The cheese is the best part and the sage and rosemary come through nicely. Great vegetarian dish – suggest we try an italian sausage version too.