So here I am again, competing in another blogger contest with Hodgson Mill, this time in the Build a Better Pizza challenge.
It's fall, and the craving for fall foods like pumpkin bread and apple cider have kicked in. But for me, I really have been smitten with butternut squash and kale, so I thought I'd create a pizza around those toppings. Add in some sage and some late summer roasted tomatoes and you have the makings for an unusual and hearty pizza.
I CAN'T BELIEVE IT'S BUTTERNUT SQUASH PIZZA
(makes 2 10" pizzas)
For the Pizza Dough
1 c warm water
1 pkg. HODGSON MILL ACTIVE DRY YEAST
1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1 1/2 c HODGSON MILL ORGANIC WHITE UNBLEACHED FLOUR
2 tsp. olive oil
1/2 tsp. salt
1/2 butternut squash, sliced into 1/4" pieces
3 plum tomatoes, cut into 1" pieces (I used small whole plum tomatoes)
6 large kale leaves, de-stemmed and chopped
1 medium red onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
small bunch of fresh sage leaves (I used 8) or 1 tsp dried sage
1 tsp sugar
1 tsp balsamic vinegar
salt and pepper to taste
8 oz smoked cheddar, shredded
Combine the water, yeast and 1/2 of the whole wheat flour in a large bowl. Add the remainder of flour, oil and salt. With hands, a large wooden spoon or a mixer, work the ingredients together until the dough holds its shape.
You may need a bit less flour, so add the last of the flour gradually. Place the dough on a lightly floured surface and knead until smooth and elastic-about 8 to 10 minutes. If the dough becomes sticky, sprinkle a bit of flour over it.
Transfer dough to a lightly oiled 2 qt. bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let rest until it has doubled in size, about 1 hour.
Add the garlic and kale and sautee until softened. At this point, I added the roasted tomatoes (they were already finished roasting, as I started the sautee a few minutes before the roasted vegetables were done), then mashed them with the back of a spoon.
When the dough has risen, place on a lightly floured surface, divide into 2 or more parts and roll into balls. Cover with a towel and let rest for 15-20 minutes. The dough is now ready to be shaped, topped and baked. Preheat the oven 425 degrees F and flatten the balls into pizzas. Add the topping, layering the butternut squash on top.
VOTE FOR MY RECIPE in the contest on Hodgson MIll's Facebook Page!
WIN IT!Hodgson Mill is giving one lucky reader the ingredients to build a better pizza with a $25 pizza prize pack with the flours and yeast you'd need. Enter via Rafflecopter below.
a Rafflecopter giveaway
Disclosure: I received flours and yeast from Hodgson Mills to facilitate this post.