There’s been an absence of savory flavors around here and it’s about time I fix that before I one, go into a comatose or two, get diabetes. In an effort to avoid either situation, I made pizza. A healthy(ish) pizza to boot!
For Thanksgiving last year, I was still in Thailand. There wasn’t a turkey in sight at the store so, I settled for something a little less traditional, pumpkin lasagna. It was my way of bringing Fall to a tireless streak of tropical weather. And ya know what? It was delicious. I mentally filed my sauce recipe away for another day and today is the day. I made a few switcheroos this time around but it’s just as good.
The flavors here are classic cold weather flavors and since it’s winter and anything above 60 degrees is cold to my tropically adjusted body, this seemed ideal. In my post about soda bread, I mentioned a book called Artisan Bread in Five Minutes a Day. The crust used for this is from their master recipe. If you don’t own this book, own it. You won’t be sorry.
CRUST: (makes 2 pizzas)
1 1/5 c. warm water
3/4 T. active dry yeast
3 c. whole wheat flour
1/4 c. all purpose flour
3/4 T. salt
375 F / 190 C
- In mixer bowl or glass bowl pour in the water. Add the yeast and leave to activate while you measure the flour and salt.
- Measure out the dry ingredients and add to mixer bowl.
- With dough attachment or wooden spoon mix until thoroughly combined.
- Securely cover the bowl with plastic wrap and let rise for 2-3 hours. You’ll know it’s ready when it deflates in on itself.
- On a lightly floured surface roll half of the dough into desired shape, about 1/8″ thick.
- Dust a pizza stone with some semolina flour or AP flour and arrange the dough on the stone. Pre-bake for 8 minutes.
SAUCE: (for 2 pizzas)
1 roasted acorn squash
1/2 c. whole cream (or more if you prefer)
1 1/2 t. salt
1 t. pepper
- Roast acorn squash in foil drizzled with olive oil at 350 F / 180 C for about 30 minutes.
- In a food processor, combine all ingredients.
- Set aside.
TOPPINGS: (for 2 pizzas)
1 raw beet, peeled
1 c. cubed cooked sausage (I used Al Fresco Red Pepper and Asiago)
2 1/2 c. fresh spinach
1/2 c. goats cheese
- On pre-baked crust, spread half the squash sauce on the crust and then top with half of the remaining toppings, except the chili flakes and pine nuts.
- Bake for an additional 10 – 15 minutes at the same temperature of 350 F / 190 C.
- When it comes out of the oven, sprinkle the chili flakes, pine nuts and additional salt and pepper over top.