This delicious take on pizza creates a unique addition to the food community with the different flavors that have all been brought together in this dish. Makes 3-4 thin crust pizzas. Toppings are adapted from Real Simple.
Prep Time1 hourhr25 minutesmins
Cook Time10 minutesmins
Total Time1 hourhr35 minutesmins
Course: Entree
Cuisine: American
Servings: 10servings
Author: Laura Fuentes
Ingredients
Dough
1 1/2tsp.Instant or Active Dry Yeast
1 1/2cupWarm Water
1Tbs.Raw Honeyhelps activate yeast
4cupsWhole-Wheat Flourmilled finely, if you mill your own
1tsp.Coarse Sea Salt
1/3cupExtra Virgin Olive Oil
Butternut Squash Toppings
1Butternut Squashabout 2 pounds, peeled
1smallYellow Onionsliced into 1/4-inch-thick rings
2Tbs.Extra Virgin Olive Oil
1 1/2tsp.Coarse Sea Salt
1/4tsp.freshly ground Black Pepper
1Tbs.fresh Thyme Leaves
1/2cupfresh Buffalo Mozzarella
Instructions
Dough
Add honey to warm water (between 115-130 degrees), dissolve and add yeast. Let stand for ten minutes, until foam develops on top (this is your cue that yeast is fully developed in water).
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in activated yeast/water mixture and mix until the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours to rise, or store in the fridge until you need it.
Pre-heat oven to 500 degrees Fahrenheit and set pizza stone in there to heat thoroughly.
When you are ready to make the pizza, grab the pizza dough and knead for a minute or two. Break into individual sized pizzas and roll out to a thin dough on floured surface.
Transfer to floured oven paddle before adding toppings (the back of a cookie sheet works too).
Add toppings of choice or check out this delicious butternut squash pizza recipe (below).
Bake at 500 degrees on pizza stone for about 7 minutes, until crust is golden brown and the cheese is bubbly.
Butternut Squash Toppings
Cut the squash into 1/2-inch-thick slices, and then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss.
Roast until tender at 375 degrees Fahrenheit, about 20 minutes. Transfer to a plate.
Top pizza dough with roasted squash, onions, thyme leaves and fresh mozzarella.
Notes
It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. The yeast ferments and you’ll have a true “brick-oven taste.” If you don’t have a pizza stone and will be using a cookie sheet, preheat oven to 375 and bake 15-17 minutes.