6 oz goat cheese1/2 acorn squash or butternut squash or pumpkin2 oz Parmesan cheese1/2 cup skim milk1 TBSP Blue Bonnet ButterSalt & Pepper2 TBSP olive oil2 small onions (sweet preferred)Crust: 2 cups flour (whole wheat, bread or white)1/2 package whole wheat yeast
water
Optional: Use pre-made pizza dough
Drizzle with melted butter and brown sugar, or with balsamic reduction.
For the crust: combine 1/2 cup 110 degree water with yeast. Let sit for 5 minutes so that it expands. Combine with 2 cups room temp water & the oil. Next, measure out 2 cups flour & combine with 1/2 tsp salt. Combine wet & dry ingredients to form a dough ball. Place in an oiled mixing bowl, cover with plastic wrap, and set in a warm area to rise for at least 1 hour (until double in size)
For the toppings:
Heat oven to 400 degrees. Cut up 1/2 acorn squash into small chunks & place on a baking pan. Place in oven until chunks are tender & easy to work with.
In the mean time, slice onions so that they’re in rings & saute them in their own juicees until they are cooked & caramelized in their natural sugars. Set aside.
1. Once the squash is tender, place in a food processor & mix for about 1 minute. Add butter, milk, and salt & pepper (to taste) until you have a good consistency for sauce.
2. Once dough is finished rising, knead for about 7-8 minutes by hand. Spread dough out into desired shape on a baking pan.
3. Next, spread the squash sauce across the top of your pizza. Disperse onions & goat cheese (in chunks) across the top of your pizza. Sprinkle some salt & pepper, and then finally the Parmesan over the entire thing.
4. Bake in the oven at 400 degrees for about 40-55 minutes (depending on your oven). Take it out & enjoy!
Adapted from Chow.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 43 of 2011.