I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.
One year ago: Pumpkin Bread Pudding
BUTTERNUT SQUASH, SPINACH AND FETA PIZZA
1 Tbsp active dry yeast
1 cup warm water (can leave finger in without being too hot)
Pinch of sugar
3 cups white whole wheat flour
2 Tbsp olive oil
2 tsp salt
1-1/2 lb. butternut squash, peeled and cubed
1 Tbsp olive oil
3/4 cup pizza sauce
4 oz mozzarella, shredded
Large handful baby spinach
1/4 cup feta, crumbled
- In a small bowl, combine the yeast with 1/4 cup warm water and a pinch of sugar. Stir so that yeast dissolves and let sit for five minutes or until it is foamy.
- In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and foamy yeast. Mix with the dough hook attachment until just combined, then turn up speed and “knead” for five minutes or until dough is elastic.
- Form dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.
- While the dough is almost done rising, preheat the oven to 400. Spread the butternut squash cubes out on a silicone-mat-lined baking sheet (or parchment paper). Drizzle with olive oil, sprinkle with salt and toss to combine. Roast for 30-40 minutes, or until squash is tender.
- Increase oven temperature to 500.
- At the end of the rise-time, punch down dough and let rest for 10 minutes. Roll out onto a pizza pan dusted with flour or cornmeal. Cover with the tomato sauce, leaving a 1-inch edge for the crust. Top with the mozzarella, baby spinach, butternut squash and crumbled feta.
- Bake for 10 minutes or until bottom of crust starts to brown. Let cool for 10 minutes before cutting.
Source: Adapted slightly from Joanne Eats Well With Others.