Butternut Squash and Arugula Pizza

  • Level: Intermediate
  • Total: 2 hr 40 min (includes rising time)
  • Active: 45 min
  • Yield: 4 to 6 servings (one 14-inch pizza)
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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

Special equipment:
a 14-inch pizza pan
  1. 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.
  2. For the topping: Meanwhile, preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
  6. 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.
  7. 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.
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