Butternut Squash and Arugula Pizza
- Level: Intermediate
- Yield: 4 to 6 servings (one 14-inch pizza)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 53
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 38
- Sodium
- 655
- Total: 2 hr 40 min (includes rising time)
- Active: 45 min
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- 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.