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Home Pizza with roasted butternut squash, sage and goat cheese

Pizza with roasted butternut squash, sage and goat cheese

Pizza Vegetarian Pumpkin Autumn Pizza oven Wood-fired White pizza Medium

Squash and a pizza oven work brilliantly together, but not if you put raw squash straight on the base. A pizza only spends a minute in the oven, which is too short for thick slices. Roast the butternut first until it's soft and caramelised at the edges. On this pizza there’s no tomato underneath, only garlic oil and mozzarella. That way you taste the sweet squash, the fresh goat cheese and the sage that crisps up in the oven. The dough rises in the fridge for a day and develops more flavour.

x_ckl_recipe_markerPizza with roasted butternut squash, sage and goat cheese White pizza with roasted butternut squash, soft goat cheese, crispy sage and lemon zest on a dough that matures one day in the fridge. How to make pizza with squash, sage and goat cheese? Main course Italian 4 45 minutes 1 minute 31 hours

One day ahead: dissolve the yeast in the cold water and mix in the flour. Let stand for 15 minutes, add the salt and knead for 10 minutes until you have a smooth dough.
Leave the dough covered for 2 hours at room temperature and then put it in the fridge for 24 hours.
Take the dough out of the fridge 4 hours before baking. Divide it into 4 pieces of about 250 g, shape tight balls and let them come to temperature and rise in a lidded container at room temperature.
Cut the squash into half-moon slices about 5 mm thick. Toss them with 1 tbsp olive oil and a pinch of salt and roast them for 20 minutes in a conventional oven at 200 °C, until soft and browned at the edges. Let cool.
Mix 2 tbsp olive oil with the grated garlic. Toss the sage leaves with the remaining tbsp oil so they crisp up in the oven instead of burning. Toast the pumpkin seeds for 3 minutes in a dry Frying Pan.
Heat the oven until the thermometer reads around 400 °C. That takes about 15 minutes.
Press a dough ball out on semolina into a base 28 to 30 cm wide. Lightly brush it with garlic oil and distribute the drained mozzarella, 8 to 10 slices of squash, crumbles of goat cheese and 4 sage leaves over the surface.
Slide the pizza onto the stone. Rotate the stone a quarter turn each time the edge on the fire side colours, until the crust is spotted and the cheese is bubbling. Allow about 1 minute.
Scatter the pumpkin seeds over the pizza, grate some lemon zest on top and finish with black pepper.

Pizza Vegetarian Pumpkin Autumn Pizza oven Wood-fired White pizza Medium 600 g tipo 00 flour 390 ml cold water 15 g salt 1 g dried yeast 50 g semola rimacinata (fine semolina), for dusting when shaping 500 g butternut squash, peeled and seeded 4 tbsp olive oil, divided 1 clove garlic, grated 200 g mozzarella fior di latte 150 g soft goat cheese 16 sage leaves 30 g pumpkin seeds 1 organic lemon 1 pinch sea salt and black pepper Pizza oven Pizza peel Lidded dough container Dough scraper Baking Tray Heatproof gloves Pizza cutter Pizza Oven pizza-ovens Make Your Own Pizza make-your-own-pizza Pizza Accessories pizza-accessories Pizza Plates pizza-plates ZiiPa Pizza Oven Piana - Wood-fired - with Thermometer - Eucalyptus - for ø 30 cm pizzas - Rotating pizza stone ZiiPa ["Pizza Oven"] ZiiPa Protective cover - for Pizza Oven Piana - Eucalyptus ZiiPa ["Beschermhoes"] ZiiPa Pizza dough box - ø 16 cm / 250 grams - Black - 6 pieces ZiiPa ["Vershouddoos"] ZiiPa Kneading board Paoli - 45 x 45 cm - stainless steel - Non-slip ZiiPa ["Kneedplank"] KitchenAid Bowl Scraper set Core Silicone 2pc Black/Red - KitchenAid ["Deegschraper"] Cookinglife Grill Pizza Cutter / Pizza Knife - 35 cm Grill Fanatics Pizzasnijder Cookinglife Grill BBQ Gloves / Oven Gloves Black Leather 500 °C - 2 pieces Grill Fanatics BBQ Handschoen Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven 5-Ingredient Margherita foodies-5-ingredient-margherita

Recipe

Pizza with roasted butternut squash, sage and goat cheese

White pizza with roasted butternut squash, soft goat cheese, crispy sage and lemon zest on a dough that matures one day in the fridge.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	45 minutes
Time in oven	1 minute
Total	31 hours

Equipment

Pizza oven
Pizza peel
Lidded dough container
Dough scraper
Baking Tray
Heatproof gloves
Pizza cutter

Ingredients

600 g tipo 00 flour
390 ml cold water
15 g salt
1 g dried yeast
50 g semola rimacinata (fine semolina), for dusting when shaping
500 g butternut squash, peeled and seeded
4 tbsp olive oil, divided
1 clove garlic, grated
200 g mozzarella fior di latte
150 g soft goat cheese
16 sage leaves
30 g pumpkin seeds
1 organic lemon
1 pinch sea salt and black pepper

How to make pizza with squash, sage and goat cheese?

One day ahead: dissolve the yeast in the cold water and mix in the flour. Let stand for 15 minutes, add the salt and knead for 10 minutes until you have a smooth dough.
Leave the dough covered for 2 hours at room temperature and then put it in the fridge for 24 hours.
Take the dough out of the fridge 4 hours before baking. Divide it into 4 pieces of about 250 g, shape tight balls and let them come to temperature and rise in a lidded container at room temperature.
Cut the squash into half-moon slices about 5 mm thick. Toss them with 1 tbsp olive oil and a pinch of salt and roast them for 20 minutes in a conventional oven at 200 °C, until soft and browned at the edges. Let cool.
Mix 2 tbsp olive oil with the grated garlic. Toss the sage leaves with the remaining tbsp oil so they crisp up in the oven instead of burning. Toast the pumpkin seeds for 3 minutes in a dry Frying Pan.
Heat the oven until the thermometer reads around 400 °C. That takes about 15 minutes.
Press a dough ball out on semolina into a base 28 to 30 cm wide. Lightly brush it with garlic oil and distribute the drained mozzarella, 8 to 10 slices of squash, crumbles of goat cheese and 4 sage leaves over the surface.
Slide the pizza onto the stone. Rotate the stone a quarter turn each time the edge on the fire side colours, until the crust is spotted and the cheese is bubbling. Allow about 1 minute.
Scatter the pumpkin seeds over the pizza, grate some lemon zest on top and finish with black pepper.

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Cold fermentation here is not a luxury. In the fridge the yeast works slowly and the dough has time to develop flavour. It’s also easier to stretch afterwards without it springing back.

Count your slices of squash. More than ten per pizza makes the centre heavy and wet, and then it’s hard to get the pizza off the peel.

Common mistake: putting the pumpkin seeds in the oven. At this heat they burn in an instant and become bitter. Sprinkle them on only after baking.

Variations: swap the goat cheese for gorgonzola if you like it stronger. Or finish with a few slices of pancetta, added for the last few seconds of baking.

In a gas pizza oven you bake this pizza at the same temperature. In a conventional oven heat a pizza stone for an hour on the highest setting and bake the pizza for 6 to 8 minutes.

Roasted squash keeps for 3 days in a sealed container in the fridge, so you can prepare it well in advance. Cold-fermented dough can stay in the fridge up to 72 hours.