Tuesday, November 8, 2011

Butternut Squash, Spinach, and Goat Cheese Pizza

Yay for homemade pizza!

Butternut Squash, Spinach, and Goat Cheese Pizza
From SELF via Epicurious

2 C. Butternut Squash, cubed into 1/2" pieces
1 T. plus 1 t. Olive Oil
1/4 t. Salt
1/4 t. freshly ground Black Pepper
1 medium Red Onion, halved and thinly sliced
1/4 C. all-purpose Flour
1 ball (16 oz.) store-bought whole-wheat Pizza Dough, at room temperature
2 C. fresh baby Spinach, chopped
4 oz. Goat Cheese, crumbled
1/2 t. dried Thyme
2 T. Cornmeal

Heat oven to 400 degrees.  Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated).  Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.  On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside.

In a large skillet over medium-high heat, heat remaining 1 tablespoon oil.  Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes.  Add 2 tablespoons water; cook, stirring, until brown, 5 minutes.  Remove from heat.

Turn oven up to 450 degrees.  Sprinkle flour on a flat surface.  Press dough into a 15-inch circle or 10" x 16" rectangle.  Top with squash, onion, spinach, cheese and thyme.  Dust stone or inverted sheet with cornmeal; place pizza on it.  Bake until crust is crispy and cheese melts, 10 to 12 minutes.

This time last year:  Artichoke and Mushroom Lasagna

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