Tuesday, April 10, 2012

Butternut Squash Pizza with Carmelized Onions, Peaches and Country Ham


Butternut Squash Pizza with Caramelized Onions, Peaches and Country Ham


This beauty was about to go in the oven (pre-mozzarella covering). There are no post oven pictures because...well in a house of 4 boys, there are rarely pictures of the finished product. They are like vultures around the stove at dinner time. There is little patience for a mom with a camera.

This recipe is very organic in nature, very apropos for a pizza representing Seedleaf. Here's what I did...its easy to replicate, so give it a try.

Click below for the full recipe and step by step photographs.



I use the pizza dough recipe from this book. The recipes are dynamite and the pizza dough is foolproof.

For the Sauce

1 Butternut Squash
1/2 cup heavy cream
1/2 cup chicken stock
salt & pepper

For the Toppings

2 Onions, caramelized well
Blue Cheese
Toasted Walnuts
Country Ham (here in Ky. country ham is prevalent. If you can't get your hands on it, prosciutto works well too).
Grilled Peaches (I "grill" mine in a cast iron skillet)
Mozzarella Cheese


Split a butternut squash (carefully) down the middle and roast, face down in the oven on 400 degrees until it is good and mushy. Turn the oven up to 500 degrees or so and get it good and hot for the pizza to bake. If you have a baking stone, go ahead and put that in while you make the other toppings and assemble your pizza.


Once it has cooled enough to handle, scoop out the seeds and stringy stuff ( you could also scoop that out pre-baking...up to you). Scoop out all of the good stuff into a food processor, a blender or a mixer. Blend until smooth with the cream, stock and salt and pepper. Taste and add more of any of those as needed (see, I told you, very organic in nature). Set aside.



If you haven't already, caramelize the onions and grill (or sear) the peaches. Set aside.

Next, get your 5 year old to roll out the pizza dough.







Finally, its time to assemble the pizza. Gather all of the toppings listed above and get to work. I start with an onion base layer and work my way up. Don't be too heavy handed with toppings. Too much is...well too much. Once you have everything on it, top it with a good layer of shredded mozzarella before popping it in the oven. Bake until the top gets bubbly and the cheese gets a little golden in color. The boys like Parmesan sprinkled on top and I'm sure some red pepper flakes would be a nice touch too.
Enjoy!



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6 lovely notes:

Danielle said...

Ooh! I think it looks and sounds incredible! What a great thing for Saul Good to do. I had seen the winners announced in the paper but didn't realize the charity spin behind it. Sounds like a fun thing to be a part of!

The Art of Homemaking said...

I know, Danielle...I loved the charity spin too. It was such a fun night. Next year you'll have to enter! They choose 12 finalists from a slew of entered recipes. The 12 finalists compete for their chosen charity (or in my case, the charity chose me.)

Karen said...

Looks good. Is that parchment paper under the pizza? Do you/can you reuse it?

Michelle said...

What an interesting pizza. Looks delicious!

The Art of Homemaking said...

Thanks Michelle!
Karen, you are correct, that's parchment. I love to use parchment for pizza..makes it so much easier sliding it on and off the pizza stone in the oven. You can reuse it too several times.

amanda brooke said...

Peaches on pizza? Have to admit that I haven't seen that before...but what an amazing idea to combine those toppings. Love it..thanks for the inspiration!

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