Squash Pizza

Pizza is my husband Paul's specialty. He makes lovely thin crust pizza from scratch. We like to experiment with toppings and combinations. This pizza was inspired by the flavours and colours of my Roasted Pumpkin and Arugula Gnocchi. The sweetness of the squash puree contrasts beautifully with the peppery arugula and spicy chilies. The dressing is reminiscent of a balsamic reduction, except ready in seconds, and brings all the gorgeous flavours together.

 

Makes 2 pizzas.

3 c. flour
2 1/4 tsp./7 g. yeast
1 tsp. salt
1 tsp. sugar

2 lbs./1 kg. squash or pumpkin, cut into 1" thick slices
1 tsp. extra virgin olive oil
2 cloves garlic, not peeled
1/2 - 1 fresh red chili pepper, finely diced
2 c. mozzarella cheese, grated
2 tbsp. pine nuts
100 g. baby arugula
1 tbsp. balsamic vinegar
1 tsp. sugar

Combine the yeast, sugar and water in 1 1/3 cups of warm water. Let the mixture sit for 5 minutes to activate the yeast (it will start to bubble). Combine the flour and salt in a large mixing bowl. Form a well in the centre of the flour. Slowly pour the liquid into the well while stirring and integrating the flour. Once all the liquid has been added, kneed the dough for 2-3 minutes to bring it together and create a smooth, elastic ball. Dust the dough with flour as needed to prevent it from sticking to the bowl or your hands. Cover the bowl with cling wrap and set it in a warm place to rise until it doubles in size, about 2 hours.

Preheat the oven to 190 C/ 375 F. Drizzle the whole cloves of garlic with olive oil and wrap in tin foil. Place the garlic parcel and squash, cut side down, on a baking sheet lined with parchment paper. Cook for 35-45 minutes, until very tender. Scoop out the flesh of the squash, remove the garlic from its skin and place in a mixing bowl. Discard the skins. Puree until smooth, season with salt and pepper and set aside.

Increase the oven temperature to 240 C/ 475 F. In a microwave safe dish, combine the balsamic vinegar and sugar. Microwave for 30 seconds to dissolve the sugar.

Divide the dough into two and roll out on a surface dusted with flour. Move to a pizza pan, preheated pizza stone or baking sheet. Spread each base generously with squash puree. Top with fresh chili, cheese and pine nuts. Bake for 5-7 minutes, until the crust is firm and the top is starting to brown. Remove the pizza from the oven, add the arugula and bake for another minute or two to wilt. Drizzle the hot pizza with balsamic dressing.