Butternut Squash And Mushroom Pizza
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Butternut Squash And Mushroom Pizza
Prep Time
15 minutes
Cook Time
25 minutes
Author:
GIadzy
Ingredients
-
2 tablespoons olive oil
- 1 pound wild mushrooms (such as shiitake, chanterelle, oyster, hen of the woods, etc) cut into bite-sized pieces
- 1 teaspoon kosher salt
-
Flour, for dusting
- 1 pound pizza dough, storebought or Giada’s recipe
-
1 cup Butternut Squash Sauce, such as Bio Orto
1 cup (4-5 ounces) shredded smoked mozzarella or scamorza
- Cooked mushrooms
- 1 tablespoon fresh thyme, chopped
- Olive oil, for drizzling
- Red pepper flakes for topping, optional
-
Aged balsamic vinegar for drizzling, optional
For The Mushrooms:
For The Pizza:
Instructions
- For the mushrooms: Heat a medium-large skillet over medium high heat. Once hot, add two tablespoons of olive oil. Add the mushrooms and toss to coat in the oil. Cook for about 10 minutes, stirring occasionally, until all water has evaporated, and the mushrooms start to caramelize. Remove from heat and set aside.
- Preheat the oven to 500 degrees F.
- Dust a rimmed baking sheet lightly with flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12 by 13-inch oval using your fingertips.
- Spread the butternut squash sauce evenly over the dough, leaving a border empty for the crust. Evenly disperse the shredded smoked mozzarella over the sauce. Top with the cooked mushrooms and fresh thyme.
- Place the baking sheet in a middle rack in the oven and cook for 10 minutes, until the crust appears fully cooked. Set the oven to broil and cook for an additional 1-3 minutes if needed, until the crust turns a deep golden brown. Be careful to not burn the crust.
Carefully remove the pizza from the oven to a cutting board. Drizzle with olive oil, and sprinkle with red pepper flakes or balsamic if desired.
1 comment
This is a fantastic recipe, was a huge hit at my Oscar party. Will definitely make again and again.