Ingredients: 

Pizza dough (See recipe: http://www.froghollow.com/blogs/recipes/13206689-flatbread-pizza-with-dried-apricot-sauce-carmody-cheese-and-arugula)

Extra Virgin Olive Oil 

Butternut squash, roasted 

Red onion, thinly sliced and macerated in sherry vinegar 

Pink Lady Apples, thinly sliced 

Italian sausage, sliced 

Fennel, thinly sliced 

Mozzarella Cheese, grated 

Cornmeal

 Method:

 Prepare the day before:

Pizza dough - http://www.froghollow.com/blogs/recipes/13206689-flatbread-pizza-with-dried-apricot-sauce-carmody-cheese-and-arugula

Roasted Butternut Squash- preheat oven to 350, place the entire squash in the oven and bake for one hour. Remove from oven, let cool, peel, and remove seeds. Mix in 1 tsp of salt and a 1 Tbsp of olive oil. Store in refrigerator over night

 Assembly:

  1. Preheat oven to 450. Sprinkle cornmeal over work surface and baking sheet. Divide pizza dough into fist size balls about 6 oz each. Using your hands, work the dough into a thin circular shape. Place pizza dough on hotel pan or pizza stone and bake for 5 minutes. Remove crust from oven.
  2. Spread butternut squash over the crust and layer with toppings. Bake for 7 minutes or until cheese is bubbling.
  3. Drizzle extra virgin olive oil over top of pizza, cut in to 6-8 pieces, and serve.

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