1.19.2012

Butternut Flatbread (or Squash Pizza)

(an altered version of Rachel Ray's recipe)

475 degree oven

3-4 T olive oil
2 cloves garlic, minced
Italian seasoning, to taste.

Mix these three things in a small bowl and set aside.

*  1/2 large or 1 small butternut squash, peeled, seeded and cut into bite-size cubes.  Toss cubes with a bit of olive oil and salt and pepper.  Roast squash on cookie sheet lined with parchment paper (or sprayed with cooking spray) until golden and soft, about 12-15 minutes.  Cool.  Reduce oven to 450 degrees.

*  1/2 head radicchio, cored and sliced into 1/2 in. strips.
*  1/2 red onion, sliced thin.

Toss these two items together with a splash of olive oil and salt and pepper. (If you like, add thyme or rosemary into the mix. Sliced mushrooms are a nice addition as well.)    


*  1 lb. pizza dough – store bought, or homemade (easy recipe below.)
*  8 ounces mozzarella (or any cheese you have) cut into tiny cubes, or shredded

><> Line clean cookie sheet with parchment paper.  Pat/stretch the dough to fit the sheet.  Place cookie sheet on warm stove top for about 10 min. until it begins to rise.  With a pastry brush, gently paint the dough with the olive oil/garlic/seasoning mixture.

Lay the squash evenly over the dough.  Sprinkle the onion/radicchio mix over the squash.  Drizzle any remaining oil mixture over the veggies.  Top with the cheese.  



Bake in the lower third of the oven until the crust is golden, about 15-20 minutes.  







Our favorite Pizza Dough
1 packet yeast                
1 and 1/4 C. warm water                       
1 t. salt                                                 
1 t. sugar                                              
1/4 C. olive oil
3. C. flour 

In large bowl, dissolve yeast in warm water.  Add salt, sugar and oil, and stir until smooth.  Stir in flour and knead about a minute, just until dough is uniform.  Over-kneading will make dough tough.  Set bowl on warm stove top and cover with a dish towel.  Let rise until doubled, anywhere from 1/2 hour to an hour.  Continue with recipe instructions.  ><>  

  

2 comments:

kim said...

I just discovered what to do with some of my squash! thanks!

Becca said...

Interesting way to use squash! Sad to say it is squash season already (aka fall). Thanks for sharing!