Every summer I always forget how much I love winter squash, so fall is always full of pleasant surprises when I rediscover favorites like butternut, acorn and spaghetti squash. They’re hearty and healthy, and I love the caramelly sweetness that comes out when they’re roasted.
As soon as a saw the picture of a pizza with that tell-tale bright orange of butternut squash on Pinterest, I was caught. I glanced briefly at the linked recipe, but ended up just winging it. This pizza is definitely one of my new favorite ways to eat squash!
Roasted Winter Vegetable and Bacon Pizza
inspired by marthastewart.com
What’s in it:
For a 10", relatively thin-crust pizza,
1 c of any mix of butternut squash, red potatoes, carrots, parsnips, sweet potatoes, or any other squash or root vegetable that strikes your fancy, thinly sliced (chopped up leftover roasted veggies would be great too)
2 tsp olive oil or bacon fat + 1 tsp olive oil
salt & pepper
1/2 pizza dough
1/3 c ricotta cheese
2 slices of bacon, cooked and crumbled
1/2 c shredded cheese (I used a mix of fontina, gruyere and mozzarella)
1 Tbsp chopped fresh rosemary
How to make it:
Preheat oven to 375. Coat vegetables with 2 teaspoons of olive oil or bacon fat, spread on a baking sheet, and roast until they are completely cooked through and begin to take on some color, about 10-15 minutes.
Increase oven temperature to 525. Stretch pizza dough out into a 10" round. Brush lightly with the remaining teaspoon of olive oil, and sprinkle with salt and pepper. Spread ricotta evenly over the dough, then arrange vegetables and bacon on top. Add cheese, then sprinkle the rosemary over it.
Bake until cheese starts to bubble and brown, about 10-12 minutes.
The farmers market in our area finally opened a few weeks ago, this year with a new vendor, Blue Ridge Dairy*. A quick glance through their list of products showed applewood smoked fresh mozzarella, among other goodies like feta and yogurt. And wow is that stuff good. So good in fact, that I've made variations on this pizza three times in two weeks. And I rarely repeat recipes. If you happen to live in the D.C. area, definitely check to see if they're at yours.
I bought the smoked mozzarella without being really sure what to do with it. I thought the charring from the grill would complement the smokiness of the mozzarella here, and the concentrated tomato flavor would stand up to the cheese's strong flavor. In the end, this was a great pizza to highlight what may be my new favorite cheese.
Grilled Pizza with Roasted Tomatoes and Smoked Mozzarella
What's in it:
1/2 recipe pizza dough (I used this one from the nice people at KAF, love the flavor the beer gives it!)
5-6 medium tomatoes, quartered and seeds removed
3-4 sprigs of thyme
2 tsp olive oil
3 garlic cloves
1 shallot, sliced
pinch of red pepper flakes
4 oz smoked fresh mozzarella, sliced
1/4 c basil, chiffonade
10-15 turkey pepperoni, sliced into strips
4 oz shredded parmesan
cooking spray or olive oil
How to make it:
Preheat the oven to 400 degrees. Line a baking sheet with foil, and combine tomatoes, thyme and olive oil on it, and season with salt and pepper. Roast tomatoes flesh side up until they begin to soften, about 10 minutes. Add garlic and shallots, stir to combine, and continue to roast until garlic is soft, making sure that garlic does not burn, about 15 minutes more. Remove thyme stems, and use foil to funnel tomato mixture into a bowl. Add pinch of red pepper flakes, and using a fork, stir and smash tomatoes into a chunky, thick sauce. Check seasoning, adding more salt and pepper as needed.
Separate pizza dough into two balls (I find personal-sized pizzas are easier to work with on the grill), and shape into squares or rounds, leaving them at least 1/4" thick. Spray each one with cooking spray or olive oil.
Heat the grill to about 500 degrees, then lay the stretched pizza dough on it oil side down, then turn the heat down to medium high and close the lid for a couple minutes. Check to see if the dough is solid enough to flip but not really browned on the bottom, and once it is, flip it over using tongs and turn the heat down to low while you layer the sauce, mozzarella, basil, pepperoni and parmesan. Close the lid, turn the heat up just a bit to medium low, and grill until the cheese it melted, but not browned. Check the bottom as you go, turning the heat down more if it's starting to cook too quickly.
*Blue Ridge Dairy has no idea who I am. I just really love their cheese, and want to share the love.
