Recipe: Autumn Pizza

One of my clients was telling me about a pizza she made last weekend, using butternut squash and goat cheese. I never think to put veggies like squash, pumpkin, or sweet potatoes on pizza, but it sounded so delicious I decided to give some homemade Autumn Pizza a try.

I am very proud to say I made the dough myself. I’m a good cook, but not a great baker, so anytime I have to do something that involves exact measurements, flour and ovens, I get a little nervous. It turned out fine, though AND it was surprisingly easy and quick – I’m thinking maybe pizza dough is hard to mess up?

If you’re not feeling the whole making-dough-from-scratch thing, I used to buy frozen whole wheat pizza dough from Fresh Direct, which was super convenient. I’m pretty sure Bob’s Red Mill makes a pizza dough mix, as well, if you want to go halfway homemade. (I believe they also have gluten-free mixes, if that’s your jam).

 Whole Wheat Pizza Crust

Note: this pizza dough recipe was adapted from Eating Well. I halved the ball of dough and used one half for two 10 inch pizzas, storing the other ball in the fridge for more pizza on Friday night!

Ingredients:

2 cups whole wheat flour

1 packet quick-rising yeast

1 teaspoon salt

1/2 teaspoon sugar

3/4 cups warm water

1 tablespoon water

Directions:

Combine the flour, yeast, salt & sugar in a food processor, pulse to mix together. Pour the oil into the water, then pour slowly into the mixture while the food processor is running. Add small amounts of warm water or of flour, depending on if the dough seems dry or moist. Once dough forms a ball, process for another 30 seconds or so to knead it.

If you’re using it right away, let it rest, covered in plastic wrap for about 20 minutes before rolling out. You can also pre-make the dough, and keep in a plastic ziploc bag in the fridge for a couple of days. Let it rest 20 – 30 minutes outside of the fridge before rolling out.

Pre-heat oven to 450 degrees. Roll out dough and place on a pizza stone (if you have one) or a foil covered, oiled cookie sheet (which is what I use). Bake for 7 minutes without topping, then take the pizza out, top it, and return to oven for 12 minutes.

So, for the fun part – TOPPINGS! 🙂 I had a sweet potato I needed to use, so I peeled, cubed and boiled that until it was almost cooked. While that was boiling, I chopped and sautéed red onion, yellow and red pepper and garlic in some olive oil. Then I added some cubed chicken breast pieces, the drained sweet potato and some fresh chopped rosemary. I just threw it all on the pizza (NO sauce on the base), and sprinkled with a little crumbled blue cheese.

Basically, you can do anything! My client’s version was roasted butternut squash cubes, carmelized onion and goat cheese. I’m thinking pumpkin and teleggio cheese would be delicious (although teleggio is stinky, be warned!)

 

It was so yummy and perfect last night, one of the first really chilly Fall nights we’ve had so far…despite being nearly halfway through October!

Do you make your own pizza?

Are you a better cook or baker?

If you are a better baker, can you come to my place and bring cookies? 😉