This one has a decidedly fall slant to it as well, but what the heck. It's yummy, and I'm guessing (read: hoping) that not everyone out there is as weird as I am about the seasonality of food!?
Harvest Pizza
2/3 cup fresh sage leaves, torn
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
6 thin slices prosciutto, torn
4 ounces Parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
6 thin slices prosciutto, torn
4 ounces Parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled
Directions:
Prepare pizza dough/and let rise.
While dough is rising, combine sage, pine nuts and
finely grated parmesan cheese in a food processor and blend until combined.
Stream in olive oil and blend until a pesto forms. Set aside.
Heat a large skillet oven medium heat and add 1
tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and
nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook
for 5-10 minutes more, just so the cubes are softened but not complete mush.
Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions
with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring
occasionally. Once the onions are finished, I removed them from the skillet and
actually tossed in my prosciutto over low heat, stirring occasionally with a
fork. This isn't necessary but I loved how it helped crisp up the meat.
Preheat oven to 375 degrees F.
Once dough has risen and you are ready to assemble
pizza, spread 2-3 tablespoons of pesto all over dough. I suggest using a very
thin layer unless you LOVE sage. Top with half of the grated parm, then spread
butternut squash on evenly. Add the onions on next. Top with torn prosciutto
pieces, then strategically place goat cheese over the pizza.
Sprinkle with
remaining parm. Bake for 25-30 minutes. Eat!
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