Butternut Squash Pizza
There’s nothing like a homemade pizza, though! Don’t be scared of dough; it’s easier than you think, and a homemade pizza will always impress.
For the Dough
- 2½ cups (12 ounces) all-purpose flour
- 2 cups (9 ounces) whole wheat flour
- 1 tablespoon instant yeast
- 1½ teaspoons salt
- 1¾ cups warm water
- 3 tablespoons olive oil
- 1 small butternut (about 2 pounds)
- 2 tablespoons avocado oil
- salt and pepper
- 6 ounces sharp cheddar cheese
- 4 ounces part-skim mozzarella
- 1 cup balsamic vinegar
- 2 cups arugula
- Preheat oven to 425 degrees.
- In a large bowl, mix dry ingredients. Stir in water and olive oil, forming a soft dough—adjust water as needed. Knead a minute or so on a lightly floured counter. Close up dough into an airtight tub and set aside to ferment for 45 minutes.
- While dough is resting, prepare the butternut. Peel squash and cut in half. Remove inner seeds. Cut squash into small cubes. Put in a bowl, toss with avocado oil, salt, and pepper. Roast in oven for 25 to 30 minutes, until squash begins to brown.
- While squash is cooking, grate cheeses. When squash is finished, turn oven temperature up to 500 degrees.
- Once dough has risen, punch down and roll out onto a pizza stone or baking pan (I like to use a rectangle). Top with cheeses and roasted squash. Bake for about 20 minutes, until crust become golden brown.
- While pizza is cooking, heat balsamic vinegar over medium heat. Cook for 15 minutes, stirring frequently, until reduced to about half. Remove from heat (sauce will continue to thicken).
- When pizza comes out of oven, immediately top with arugula. Drizzle balsamic reduction over the top and serve.