Butternut Squash & Sage Pizza with a Whipped Feta Twist
Prep Time: 45 minutes Cook Time: 15-20 minutes Difficulty: Medium Serves: 4
Ingredients:
- For the Dough:
- 1 cup all-purpose flour (substitute: 1/2 cup all-purpose flour + 1/2 cup whole wheat flour for a heartier crust)
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For the Butternut Squash Puree:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
- For the Whipped Feta:
- 4 ounces feta cheese, crumbled (substitute: goat cheese for a tangier flavor)
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 garlic clove, minced
- For the Topping:
- 1/4 cup fresh sage leaves, chopped
- 1/4 cup toasted walnuts, chopped (substitute: pecans or pine nuts)
- Drizzle of honey
Things to Avoid:
- Overworking the dough: This will result in a tough crust. Knead just until smooth and elastic.
- Skipping the pre-bake: This ensures a crispy crust.
- Overloading the pizza: Too much topping will make it soggy.
Instructions:
- Make the dough: In a small bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Prepare the butternut squash puree: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender. Let cool slightly, then puree in a blender or food processor until smooth. Add a pinch of nutmeg and adjust seasoning to taste.
- Make the whipped feta: In a food processor, combine feta cheese, Greek yogurt, olive oil, and garlic. Process until smooth and creamy.
- Assemble the pizza: Preheat oven to 450°F (230°C). If using a pizza stone, preheat it in the oven for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a sheet of parchment paper.
- Spread the butternut squash puree evenly over the dough, leaving a 1-inch border.
- Dollop spoonfuls of whipped feta over the squash puree.
- Sprinkle with chopped sage and walnuts.
- Bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbly.
- Drizzle with honey and serve immediately.
Topping Suggestions:
- Caramelized onions
- Crumbled bacon
- Arugula
- Balsamic glaze