This Ain't Yo Mamma's Pizza
Last night, I made a delicious dinner of pizza and salad. This wasn't just any pizza and salad dinner, however - it was Butternut Squash Pizza with Caramelized Onions and Smoked Gouda on Whole Wheat Crust with an Arugula and Shaved Parmesan Salad. Simple, fairly quick, and definitely yummy. Can't wait to enjoy the leftovers at home for dinner tonight. Below are the recipes.
Butternut Squash Pizza: Serves 6
1 pkg refrigerated whole wheat pizza dough
1 Tbsp butter
3 Tbsp olive oil, divided
1 medium sweet onion, thinly sliced (1/8-1/16 inch)
3 leafy stems fresh thyme, divided
1/4 cup dry white wine (or vegetable stock)
1 small (roughly 1 pound) butternut squash, peeled, seeded, and sliced very thin (1/16 inch)
6 oz grated smoked Gouda cheese
1/4 cup pine nuts (I actually used leftover spiced pine nuts from the Spinach Salad recipe)
salt, to taste
1. Remove dough from refrigerator and let rise according to package directions, usually 30 minutes. Preheat oven to package directions. (Mine was to 425) If you have a pizza stone, place in the oven to warm at this point.
2. Heat butter and 1 Tbsp olive oil in a medium saute pan over medium-low heat. Add onions and 1 stem of thyme, cover, and cook for 5-8 minutes, or until soft and moist. Remove lid and cook until caramelized all the way through, roughly 20 minutes. When the onions are almost done, season with salt and deglaze the pan with the white wine, scraping up any browned bits on the bottom and cooking until dry. Remove thyme stem.
3. Roll out dough on a floured work surface to a 12-inch circle. Brush with 1 Tbsp olive oil. Top with squash slices, onions, Gouda, the leaves of the 2 remaining stems of thyme, and pine nuts. (If using spiced pine nuts, add halfway through the cooking so they do not over cook). Drizzle with the remaining Tbsp of olive oil and sprinkle with salt. Bake pizza on a greased sheet tray or pizza stone according to package directions. (Mine was for 8 minutes)
Arugula Salad: Serves 6
1 10oz package arugula
6 Tbsp olive oil
salt and pepper, to taste
2 oz Parmesan cheese, shaved with a vegetable peeler
Toss arugula with olive oil, salt and pepper. Top with Parmesan shavings.
Only in NY
I have seen some of the most oddly dressed people these past few days. First was the Michael Jackson impersonator. Next was the man wearing the sombrero covered with fake flowers. Today was the woman on the subway dressed head to toe in fur. Mind you, it's not even that cold out. Still, she was dressed to the nines, making awkward faces at the other people dressed "casually" on the subway. I haven't seen Meditation Man recently, but this man who walks around in the tan sheet is also a pretty standard sight in Times Square.
Butternut Squash Pizza: Serves 61 pkg refrigerated whole wheat pizza dough
1 Tbsp butter
3 Tbsp olive oil, divided
1 medium sweet onion, thinly sliced (1/8-1/16 inch)
3 leafy stems fresh thyme, divided
1/4 cup dry white wine (or vegetable stock)
1 small (roughly 1 pound) butternut squash, peeled, seeded, and sliced very thin (1/16 inch)
6 oz grated smoked Gouda cheese
1/4 cup pine nuts (I actually used leftover spiced pine nuts from the Spinach Salad recipe)
salt, to taste
1. Remove dough from refrigerator and let rise according to package directions, usually 30 minutes. Preheat oven to package directions. (Mine was to 425) If you have a pizza stone, place in the oven to warm at this point.
2. Heat butter and 1 Tbsp olive oil in a medium saute pan over medium-low heat. Add onions and 1 stem of thyme, cover, and cook for 5-8 minutes, or until soft and moist. Remove lid and cook until caramelized all the way through, roughly 20 minutes. When the onions are almost done, season with salt and deglaze the pan with the white wine, scraping up any browned bits on the bottom and cooking until dry. Remove thyme stem.
3. Roll out dough on a floured work surface to a 12-inch circle. Brush with 1 Tbsp olive oil. Top with squash slices, onions, Gouda, the leaves of the 2 remaining stems of thyme, and pine nuts. (If using spiced pine nuts, add halfway through the cooking so they do not over cook). Drizzle with the remaining Tbsp of olive oil and sprinkle with salt. Bake pizza on a greased sheet tray or pizza stone according to package directions. (Mine was for 8 minutes)
Arugula Salad: Serves 61 10oz package arugula
6 Tbsp olive oil
salt and pepper, to taste
2 oz Parmesan cheese, shaved with a vegetable peeler
Toss arugula with olive oil, salt and pepper. Top with Parmesan shavings.
Only in NY
I have seen some of the most oddly dressed people these past few days. First was the Michael Jackson impersonator. Next was the man wearing the sombrero covered with fake flowers. Today was the woman on the subway dressed head to toe in fur. Mind you, it's not even that cold out. Still, she was dressed to the nines, making awkward faces at the other people dressed "casually" on the subway. I haven't seen Meditation Man recently, but this man who walks around in the tan sheet is also a pretty standard sight in Times Square.
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