Just a couple ideas, just a couple suggestions, maybe a change up in your Friday-night pizza routine?
This pizza is made sans sauce, but rather a heavy slather of olive oil and then topped with, not your typical toppings...
One-half; butternut squash, apple, thyme+sage, goat cheese and kale.
One-half; fresh tomato slices, mozzarella cheese, basil and thinly sliced salami.
Prep Time7 minsCook Time20 minsTotal Time27 mins
INGREDIENTS
1 Pizza dough
1 cup Butternut squash, cubed and cooked
½ cup Thinly sliced apple
½ tbsp Thyme & SageRosemary or basil can be substituted
2 cups Kale, torn into small pieces and drizzled with olive oil
1 Tomato, sliced
1 cup Shredded mozzarella
¼ Hard Salami, thinly slicedFinely chopped sandwich salami can be substituted
3 tbsp Fresh basil, chopped
Oil, salt and pepper
DIRECTIONS
1Heat oven to 450 degrees. Cover dough with oil and par-bake pizza dough (Cook without toppings for about 5-7 minutes).
Add toppings to each selected half, minus the kale leaves.
2Bake for about 10-15 minutes, until cheese is melted, it not yet browned. Add kale leaves to butternut squash side. Return to oven and bake until cheese is bubbly and brown and kale leaves are crisp.
Ingredients
1 Pizza dough
1 cup Butternut squash, cubed and cooked
½ cup Thinly sliced apple
½ tbsp Thyme & SageRosemary or basil can be substituted
2 cups Kale, torn into small pieces and drizzled with olive oil
1 Tomato, sliced
1 cup Shredded mozzarella
¼ Hard Salami, thinly slicedFinely chopped sandwich salami can be substituted
3 tbsp Fresh basil, chopped
Oil, salt and pepper
Directions
1Heat oven to 450 degrees. Cover dough with oil and par-bake pizza dough (Cook without toppings for about 5-7 minutes).
Add toppings to each selected half, minus the kale leaves.
2Bake for about 10-15 minutes, until cheese is melted, it not yet browned. Add kale leaves to butternut squash side. Return to oven and bake until cheese is bubbly and brown and kale leaves are crisp.
Fall’s Dueling Pizza Toppings
Fish Food
