Fall came crashing into my life today in the most delicious way ever. Let me teach you the way:
Butternut squash + goat cheese + sage + homemade roasted garlic pizza sauce = the best fall inspired pizza known to mankind.
Seriously. And don’t just take my word for it. Make it yourself.
I was inspired by a recipe in a vegetarian cookbook I read through at the thrift store–they are the ones who gave me the idea for butternut squash and sage together on pizza. The execution is so basic that you don’t need a real recipe, anyway. But here’s some anyway, “just in cases” (10 points if you can name that quote).
Here’s the basic pizza dough recipe, and here’s the roasted garlic and pepper tomato sauce I used. The pizza dough recipe makes enough for three pies, but this recipe made two pies. Freeze the last third of the dough to use some other time! My measurements are all very approximate–because I didn’t measure and because pizza is so specific to individual tastes! Just try it and see.
Sage & Butternut Squash Pizza
- pizza dough for two pies
- 1 butternut squash, peeled and cut into cubes
- dash of salt
- olive oil for drizzling
- handful of fresh sage leaves (about 20 per pie)
- 1/2 C-1 C sauce for each pie
- 3 oz crumbled goat cheese (to split between the two pies)
- 1-2 C shredded mozzarella cheese (depends on your personal taste)
Spread the butternut squash and half the sage leaves on a baking sheet (I used a deep glass one). Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes, or until the squash is tender. I did this while the pizza dough was rising.
This is quick and easy. Preheat the oven to 450 degrees (the hotter the better!) and set your pizza stone inside to heat up. If you don’t have a stone, you can use the back of a baking sheet to bake the pizza on, but don’t worry about preheating it beforehand.
Spread the dough out to a circle with a roughly 10″ diameter on top of a piece of parchment paper sprinkled with cornmeal. Spoon the sauce on top, and sprinkle with the two types of cheese. Layer half the butternut squash and sage leaves over the top, and add a few more fresh sage leaves.
Don’t forget to brush the edges with olive oil!
Slide the pizza and parchment paper from the table top on to a large plate or baking sheet back, then transfer it on the stone in the oven. Bake for 15 minutes or so, until the bottom and edges are browned and the cheese is bubblin’.
Best served sliced and eaten immediately so the cheese burns your mouth.
Then again, that might just be my way.
I absolutely love the taste and texture of goat cheese on pizza–it’s so good! It makes the slightly boring taste of butternut squash become exciting.
Lastly, this pizza is ridiculously filling with all the squash on top–Fritz and I didn’t even finish a pizza between the two of us (but we really, really wanted to).
Have a good night!