Makes 2 pizzas, Serves 6
Start by making your favorite Pizza Dough. I used
this one from Displaced Housewife
1 large winter squash, halved and seeds removed
1 onion, quartered
1 cup Brussels sprouts, chiffonade
1/2 cup cranberries
1 lb fresh, salted mozzarella, thinly sliced
1/4 cup fresh ricotta cheese
few sprigs of sage
handful toasted pine nuts
Parmigiano-Reggiano, grated (or grated cheese of choice)
Simply Organic Red Pepper Flakes
olive oil, as needed
sea salt, to taste
Preheat oven to 425 degrees F.
Place squash and onions on large baking sheet and drizzle with olive oil and sprinkle with salt. Roast until cooked through and edges of onions and squash are slightly caramelized with a nice brown color. Remove from oven and set aside to cool a bit.
On a separate sheet add the Brussels sprouts and cranberries and drizzle with olive oil and sprinkle with salt. Then roast for 10 minutes. Remove from oven and set aside to cool a bit.
Increase the oven temperature to 500 degrees F.
When cool enough to handle, scoop squash flesh from skins. Discard skin and place flesh in a food processor or blender with onions, oil, and any liquid that has collected on the baking sheet. Season with salt and Simply Organic Red Pepper Flakes and puree until smooth (add additional oil or a bit of water if needed).
Roll out the pizza dough to desired thickness on parchment paper sprinkled with flour then transfer to a baking sheet or baking steel. Spread the squash puree over the prepared dough and top with mozzarella slices and dollops of ricotta. Scatter the Brussels sprouts and cranberries op top and bake for 15 minutes or until cooked through.
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