What does one do with a large cooked squash and a mound of veggies and stuffing? A pizza, duh! At this point, you might be thinking “huh?” but really, that’s what came to mind as I was on my way home tonight. And it was good!
- Pineapple salsa ( i bought this from whole foods yesterday. It makes a good complementary sauce)
- 2 Tablespoons pesto
- 1 cup cooked butternut squash sliced into thin pieces
- 1 cup of c00ked veggie mixes from yesterday (or sautee a mix of mushrooms, onions, scallions, red bell pepper, a veggie sausage, and a jalapeno)
- Cheese (i used what we had in the fridge–which is a jack cheese with dill. pretty sure good ol mozzarella would be good too)
crust (thanks Mark Bittman)
- 1 1/2 cups Flour
- 2 Tablespoons Active Yeast (not quick)
- 2 Tablespoons olive oil
- 1/2 cup water
- 1 T salt
♠ Equipment: Pizza stone, stand mixer or food processor (not required)
♠ The Method
- Put the pizza stone on the bottom rack and preheat your oven to 500 degrees.
- Start with the crust.
- In your mixer bowl, put in the flour, yeast, olive oil, and salt. Start the mixer on low.
- Add in the water and let it mix until the dough forms into a ball
- Wrap the dough ball in saran wrap. Set aside for 20 minutes…or 2 hours…
when the dough has risen some…
- put it between 2 pieces of parchment paper and roll out thinly ( i like thin crust pizza)
- remove top layer of parchment.
- Put the parchment with the dough on it onto a pizza peel if you have one.
- Top with 1-2 spoons of the salsa (I tried to use the solid portions and leave out the water–you don’t want it to get soggy).
- Sprinkle on the veggie mix and then the cheese, distributing evenly.
- I use a pizza peel to slide the whole thing into the oven.
- bake about 20 mins or until the crust is golden on the edges and cooked & crispy.
And there you have it. A pizza to give thanks over.