Pizzzah for your Monday.
Butternut squash pizza. In my opinion, butternut squash is the lesser sweet potato. It’s a good change when you are feeling tired of sweet potatoes, but it’ll never be a sweet potato. Kind of like almond butter will never be peanut butter. I know the whole legume vs. nut debate and that almond butter is “healthier” for you (whatever some researcher is telling us ‘healthy’ means that day).
But I keep seeing all these squash + pasta recipes that look completely delish. And I wanna make them, I do. But sometimes pizza (or flatbread, same thing) is just everything you want. So the pasta recipe will have to wait.
I think I told you recently about my roasted tomato obsession? Can’t stop. And according to my wonderful source, the lycopene in tomatoes is more accessible to your body when the tomatoes have been cooked. So roast away. And I will be doing exactly that because I want roasted, caramelized tomatoes on everything. Omelets, avocado toast, grilled cheeses, breakfast burritos. Everything. So obviously I had to put them on a pizza.
But the most annoying thing happened. I was making the pizza and taking pictures and then when editing said pictures I realized there had been a giant smudge on my camera lens so like half of the pictures weren’t usable. So annoying because they were pretty because they had roasted tomatoes and caramelized squash and a touch of brown sugar. All the good things.
Speaking of good things, I’m getting married in 54 days. Any and all marriage advice welcome.
With this pizza I was going to make my normal oat flour crust but I was like, “gah, do something different already, stop being boring!” So I went with a whole wheat flour crust for this one. I think this could make a great Thanksgiving appetizer (just in case you’re already thinking about things like that, which I hope you are because holiday-time is the best time).
So all I’ll be doing until the end of the year is eating warm autumn things like roasted-this and caramelized-that and just a lot of squash. Yes, roasted + caramelized squash on everything. At least until the honeymoon, when I will transition from caramelized squash to a strict diet of margaritas + tacos. Gonna be the best.
- 1/4 cup whole wheat flour + 2 Tbsp (additional for dusting to roll out dough)
- 1 Tablespoon ground flaxseed
- scant 1/4 teaspoon dried oregano (leaves/flakes/ground)
- 1/8 teaspoon salt
- 1 egg, lightly whisked
- 1 medium vine-ripe tomato, cut off ends and slice remaining into 4 slices
- 4 butternut squash slices (1/8-1/4 inch thick)
- 1/2 teaspoon brown sugar
- 1 Tbsp Earth Balance
- 1/4 cup black beans, drained and rinsed
- 1 slice swiss cheese, cut into 4 thin strips (or ~1/4 cup grated cheese of choice)
- Preheat oven to 375F. In a bowl combine, whole wheat flour, flaxseed, dried oregano and salt. Add in the egg and stir until your dough comes together. Roll dough into a ball and place on a greased/floured baking sheet (it won't seem like that much dough). Sprinkle the dough liberally with flour and using your fingers, press the dough into a long rectangle (dough will be very thin). Bake for 8-10 minutes, or until dough is no longer doughy and can be removed from the baking sheet. Set aside while you prepare your toppings.
- Turn on your broiler in your oven. Cut off the ends of your tomato and slice remaining tomato into 4 or 5 thin slices. Place on a piece of foil and place under your broiler for 5-7 minutes, or until caramelized and crispy.
- Slice off the skinnier end of a butternut squash. Peel it and slice 4-1/8th to 1/4th inch slices from it. Heat Earth Balance (or butter) in a skillet over medium heat. Add in butternut squash slices and cook for 5 minutes, flip to the other side for 3 minutes. Turn heat up to medium-high. Flip squash slices again, then sprinkle with brown sugar and cook 1 minute before flipping to the other side to finish cooking. Cook until edges are brown and crispy.
- Set your broiler. Put your pizza together by topping your pizza crust with roasted tomatoes, then cheese, then black beans and then the caramelized butternut squash. Broil just until cheese is melted (about 1-2 minutes).