Have you tried the 5 minute pizza dough yet? No? Well here are three excellent reasons to go, right now, and take literally 5 minutes to mix it up and get it rising: roasted winter squash, red onion and goat cheese. This combo, with a little olive oil, salt and balsamic, makes for one awesome pizza. I could not keep it on the table last week at RRMC. Staff and visitors were raving about it and the recipe cards went quick.
The dough, simply made up of flour, water, yeast and salt, doesn’t require kneading – just a quick mix with a wooden spoon. Check the label next time on one of those pre-made crusts in stores. I’m betting there are quite a few more than four ingredients.
Once you have that good to go, roast your squash. Any kind of winter squash will work – though maybe not spaghetti. For a quick roast, peel and chop, in small, bite sized chunks beforehand. This will greatly reduce how long you’ll need to roast. 15-20 minutes with a little oil and salt should be good.
The other option is to cut your squash into large chunks. When I do this, I don’t bother peeling. Just remove the seeds, drizzle on a little oil, sprinkle some salt, and into the oven it goes. This will take 45 minutes to an hour. If you are waiting for your pizza dough to rise, it’s the perfect time to also roast the squash. If your dough is already ready, go the quick route.
Either way, roast the squash at 425.
If you already chopped up your squash, then after roasting, it’s ready to go on the pizza as soon as your dough is done rising. If you went the large chunk route, let the squash cool a little before slicing off the skin and cutting it up. One advantage of this method is that the squash will be very easy to work with.
Preheat the oven to 450. If you have a pizza stone, heat it in the oven. If you don’t have a stone, flip over a cookie sheet and preheat this in the oven instead.
Roll out the dough on a piece of parchment. Forget making it look perfect and bothering with the perfect crust edge. I like a thin, crunchy pizza crust, so I roll the dough out as thin as I can. If you like it doughy, then don’t go so thin, but keep in mind you’ll get less pizza out of it.
After it’s rolled out, drizzle over a little olive oil. Then spread over the crumbled goat cheese. I spread it out a bit with the back of a fork. Next on goes the squash. And then the onion. Finally, a drizzle of balsamic vinegar and a sprinkle of salt. If you’d like, go ahead and add some grated Parmesan or herbs such as sage, rosemary or thyme.
Place the parchment in the oven on your heated stone/sheet. Bake for 15-20 minutes, or more until you’re happy with the browning. Cool the pizza for 5 minutes before slicing. And here’s a good slicing tip: try using scissors to cut the pizza instead of a knife. You’ll be less likely to lose your ingredients in the process.
Already have pizza dough and cooked squash? Then it’ll be only a few quick minutes before you’re enjoying this healthy, seasonal pizza. Quicker and better than greasy takeout!
- 1 recipe of Pizza Dough
- olive oil
- 2 cups cooked, cubed/chopped winter squash
- crumbled goat cheese
- 1 cup red onion, sliced or chopped (your call)
- balsamic vinegar
- pinch of salt
- Preheat the oven to 450 and place a pizza stone or upside down cookie sheet inside to heat.
- Roll out the dough on a piece of parchment paper.
- Lightly drizzle olive oil over the dough.
- Spread the goat cheese over top.
- Cover with the cooked squash.
- Top with the red onion.
- Sprinkle balsamic vinegar over it all and a little salt.
- Carefully place the pizza, on the parchment paper, onto the heated stone or sheet.
- Bake 15-20 minutes or until browned and crispy to your liking.