Roasted squash, parsley walnut pesto and arugula are the star toppings on this roasted butternut squash pizza, which is an ode to fall / winter feasting.
- For crust
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon olive oil plus more for bowl
- 3/4 cup bread flour plus more for work surface
- 3/4 cup whole-wheat flour
- Cornmeal for pizza stone
- For toppings
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley walnut pesto
- 1/3 cup shredded Italian cheese blend
- 1 handful baby arugula
- 1 tablespoon minced chives
- Shaved Parmesan for serving
- For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
- Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
- Preheat the oven to 375 degrees F. Toss the squash with 1 tablespoon olive oil, salt and pepper. Roast for 30 minutes until tender when pierced with a knife.
- Preheat the oven to 450 degrees F with a pizza stone inside the oven.
- On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle or oval shape. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Bake the crust for 5 minutes before spreading on the pesto, leaving a 1-inch border, followed by the cheese. Continue baking for 5-7 minutes until the crust is golden brown and cooked through and the cheese has melted.
- Scatter the squash and arugula over the pizza. Top with Parmesan and chives before serving.