During the Fall season the challenge in our house is to find different ways we can add squash in our dishes. There are so many different varieties of squash, and each one tastes beautiful in a sweet, OR savory dish!
On Thanksgiving morning last year, I had fun making Homemade Pumpkin Cinnamon Rolls. My first year blogging, I won my first food blogger competition with Bountiful Sourdough Pumpkin Stuffing. To compliment any warm cozy soup, especially some hearty chili, Squash Corn Muffins. If your looking for a healthy dessert, Vegan Pumpkin Pie Chocolate Mousse. Take a spin on your normal holiday stuffing with a gluten free option, Cranberry Pumpkin Stuffing. AND this week we will enjoy pizza dough, and a fun cocktail. Next week a delicious breakfast choice with butternut squash, AND another cocktail with squash. I continue to have fun with recipes with squash, and love all the ways we can enjoy this delicious vegetable.
This pizza is not about the toppings, it is all about the dough. A pizza is special, and should be made with all YOUR favorite toppings. There is no end to what you can add to a pizza, just look at some of the many pizzas Vegan Richa made last month. She had varieties of pizza I would have never thought to make, and now look forward to creating. If you don’t remember….or did not know, I am a pizza addict…..AND very proud of it!
The original recipe for the pizza dough was from Chef John Mitzewich, a contributor at about.com. I made only a couple adaptions, but love this original recipe.
I used Red Star PLATINUM Yeast, and love how much my pizza dough doubled in size when baked and became so puffy and delicious!
- 1 pkg (2¼ tsp) Red Star PLATINUM Yeast
- ½ Tbsp sugar
- 1 cup warm water (115 - 125 degrees F)
- 4 cups bread flour
- 2 Tbsp olive oil
- 1½ tsp salt
- 1 cup butternut squash, roasted, and mashed
- For roasted butternut squash - peel squash, cut into cubes, place on sheet pan and toss with ¼ cup of olive oil, roast at 350 degrees Fahrenheit for 25-30 minutes depending on oven. Sit aside.
- In small bowl, add yeast, sugar, warm water, and a ½ cup flour. Stir well, let sit for about 20 minutes, it will become bubbly.
- In large bowl, add olive oil, salt, 2½ cups flour, add yeast mixture, butternut squash, and stir with wooden spoon until ready to put on lightly floured surface.
- Knead dough for 10 minutes, while adding more flour as needed, a little at a time, until dough is soft, elastic, slightly sticky.
- Put dough in a ball, and place in bowl covered in small amount of olive oil. Let dough sit in warm place covered with damp towel, and let sit for two hours, or until dough is double in size.
- Punch dough, and divide dough into two balls for two medium pizzas, or four balls for four individual pizzas, or keep as one large pizza.
- When you bake pizza dough with toppings, bake at 400 degrees Fahrenheit. Time for baking pizza will vary on size and how thick you want your pizza dough.
- For dough doness, just pull back small area of pizza and check if pizza dough in center is completely cooked through.
The toppings on the pizza – one half has ricotta cheese, roasted butternut squash, grated parmesan, and Italian seasonings, second half has artichoke hearts, black olives, swiss cheese, grated parmesan cheese, and Italian seasoning. Instead of marinara sauce, I used a garlic butter.
For any pizza lover, this crust will be addicting! The crust is moist, and has a delicious flavor that is perfect with any topping!
What are your favorite pizza toppings?