Butternut Squash and Arugula Pizza

Total Time:
2 hr 40 min
Prep:
40 min
Inactive:
1 hr 30 min
Cook:
30 min

Yield:
4 to 6 servings (one 14-inch pizza)
Level:
Intermediate

Ingredients
  • Dough:
  • 2 cups bread flour or all-purpose flour, plus more for dusting
  • 1 tablespoon fresh rosemary leaves
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for the bowl
  • Cornmeal, for dusting, optional
  • Topping:
  • One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
  • 2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons torn fresh sage leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large garlic clove, smashed
  • 2 cups shredded mozzarella
  • 4 ounces goat cheese, coarsely crumbled
  • 3 cups baby arugula
  • Zest of 1 lemon plus juice of 1/2 lemon
Directions
  • For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.

  • For the topping: Meanwhile, preheat the oven to 400 degrees F.

  • Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.

  • In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.

  • Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.

  • Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.

  • Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

  • Special equipment: a 14-inch pizza pan


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