Saturday, December 31, 2011

Butternut Squash and Arugula Pizza

I made my own pizza!  From scratch!

The recipe for the clean, whole-wheat pizza dough was from Eat Live Run.  I changed it a little, substituting whole-wheat pastry flour for the all-purpose flour, and using only 1 teaspoon of salt rather than 1.5 teaspoons.  It came out great!  My husband suggested rolling it a bit thinner next time, but it was otherwise excellent.

For the toppings, I used mashed-up butternut squash and some garlic for the sauce, and then topped it with caramelized onions and fresh mozzarella.  The onions I caramelized on the stove top by cooking them over medium heat with a bit of olive oil for almost an hour.

2 cups whole-wheat pastry flour
1 1/2 cups whole wheat flour
1 tbsp olive oil
1 1/3 cup warm water
1 packet yeast
1 tsp sea salt

In a mixing bowl, combine the warm water and yeast.

Stir in the salt, flour, and olive oil and mix by hand. Knead for 8 minutes or until dough is soft and elastic.

Take the dough out of the bowl, rub with olive oil, and then place back in the bowl.

Cover with a dish towel and let rise for one hour.

After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs.  Roll out the dough and pinch the edges to form a crust.

Cover with your toppings and bake at 425 for 10-15 minutes.

I topped mine with butternut squash and garlic as "sauce", mozzarella, carmelized onions, and cracked black pepper. Then I put it in the oven to cook.

At ten minutes, I took the pizza out and added arugula. Add more than you think you'll need; it wilts down considerably.

At fifteen minutes, the pizza was perfectly done. Crisp crust with sweet toppings!


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