Grilled Butternut Squash, Fontina and Rosemary Pizza
Makes 24 slices
- 1 recipe pizza dough (see below)
- 1 small butternut squash
- Extra-virgin olive oil, for brushing
- 1/2 pound fontina cheese, grated
- 2 tablespoons rosemary leaves, coarsely chopped
- 1/2 cup grated Parmesan
- Freshly ground dried chilies (or red pepper flakes)
1. Prepare the pizza dough.
2. Preheat the oven to 350° F.
3. Cut the squash in half lengthwise, scoop out the seeds, and brush with the olive oil. Place cut-side down on a parchment-lined baking sheet and bake for about 1 hour, until soft. When cool, peel the skin off the squash and slice lengthwise into 1/2-inch slices.
4. Raise the oven temperature to 425° F. Place 1 pizza dough on a floured baking sheet; brush with the olive oil. Bake until golden brown. Repeat with the other dough.
5. Brush the first pizza with the olive oil, then sprinkle with half the fontina, half the squash and half the rosemary and Parmesan. Follow with the second pizza.
6. Drizzle pizzas with the olive oil; return them to the oven. Bake until the cheese is bubbly. Season with salt and dried chilies or red pepper flakes to taste. Slice and serve.
Nutrients per slice: 148 calories, 5g protein, 18g carbohydrates, 2g fiber, 6g fat (3g saturated fat), 12mg cholesterol, 398mg sodium
Makes 2 pounds
- 1 1/2 cups warm water (105 to 110° F)
- 1/4-ounce envelope active dry yeast
- 1 pinch sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
1. Combine the warm water, yeast and sugar in a small bowl and stir until the yeast dissolves.
2. Combine 3 cups of the flour and 2 teaspoons salt on a work surface. Make an indentation in the center; add the yeast mixture and 1 tablespoon oil. Knead until firm and elastic, 10 to 15 minutes.
3. Grease a large bowl with 1 teaspoon oil. Shape the dough into a ball, place it in the bowl, and turn to coat it completely with the oil. Cover with plastic wrap and place it in a warm spot until the dough has doubled in size, 2 to 2 1/2 hours.
4. Punch down the dough, divide it in half, and shape it into 2 balls. Oil another bowl with the remaining 1 teaspoon oil. Place 1 dough ball in each bowl and roll to coat them in oil. Cover and let dough rise for 1 hour.
5. On a lightly floured surface, press each ball into a round approximately 1/2 inch thick and 9 by 12 inches in diameter.