Whereas I’ll gladly prepare dinner with hearth year-round, I am keen on feeling the heat within the evenings as we slowly start to welcome fall. Through the years, it’s develop into a time of a lot pizza making for me, and this squash pizza embodies a real fall delight.
Kabocha Squash Pizza
In case you are unfamiliar with it, kabocha is a stunning Japanese number of winter squash. It has inexperienced and orange skins, each of that are edible (which makes this squash nice for recipes like this pizza).
Enjoyable truth: squash truly grows all through the summer season and turns into an exquisite fall harvest bounty to make use of all through the cooler months. Due to this, I take advantage of squash as a transitional vegetable to get me via the transition from summer season to fall and infrequently pair it with summer season or fall produce.
Squash choices
Can’t discover kabocha? This pizza can be nice with delicata or red kuri squash (neither selection requires peeling). You might additionally use wedges of peeled butternut squash or take away the squash altogether and use roasted potatoes. There are numerous methods to make this pizza!
Make it vegan
Swap in bechamel that makes use of your favourite non-dairy milk and loads of garlic. Prime together with your favourite vegan mozzarella cheese, or maintain the cheese and make it a salad pizza with some evenly dressed arugula.
Herbs
I like contemporary herbs like dill as a topping for this squash pizza, however you could possibly additionally kick it up a notch with a drizzle of paprika oil (I desire a rosemary-garlic-paprika oil).
Pizza Dough
Whereas I’ve directions on how I’ve made pizza dough, I have been utilizing the recipe from Alexandra Stafford’s Pizza Night as of late. The dough is gorgeous and works fairly effectively with the pizza oven. Plus, when you’re into pizza as a lot as I’m, the e-book has a lot extra inspiration!
Pizza
- Pizza dough (sufficient for 1, 12” pie)
- Flour for dusting
- 3 oz 90g torn or shredded mozzarella cheese
- Dill for ending
- Olive oil for ending
Garlic Cream
- 1/4 cup 65g heavy cream
- 1 6g garlic clove
- 1/2 teaspoon kosher salt
Kabocha
- 4 ounces 114g kabocha squash
- 1 tablespoon sunflower oil
- Salt
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Preheat an oven or grill (whichever you like for cooking pizza) and let the pizza dough relaxation, lined, at room temperature whereas preheating and prepping.
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To make the garlic cream: Place the cream in a small skillet over medium warmth and grate the garlic on a microplane into the cream. Add a small pinch of salt. Deliver to a boil and prepare dinner till the cream barely thickens and reduces to about 3 tablespoons of cream, 2-3 minutes. Take away from warmth and let cool.
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To prepare dinner the squash: Reduce the squash into ¼”-thick slices. Warmth the oil in a big skillet over medium-high to excessive warmth, utilizing a vent fan if in case you have one. Add the squash slices in a single layer. Sear till largely brown on one aspect, flip, and repeat. Watch the squash carefully—it should prepare dinner rapidly over the excessive warmth. As soon as each side have sear, take away from the warmth, cowl, and let sit till squash is tender.
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To make the pizza: Stretch the dough right into a 12” circle. Place on a floured pizza peel and unfold the garlic cream over the dough. Prime with the cooked squash, then sprinkle with the mozzarella cheese. Bake till the cheese is bubbly and the crust is golden brown and cooked via. (The prepare dinner time will rely in your chosen pizza-making methodology.)
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To complete the pizza: As soon as the pizza is cooked, sprinkle it with sufficient dill to make you content and end with a drizzle of olive oil earlier than serving.
