This is a great recipe, easy enough for any weeknight, that both kids and adults will love.
Enjoy!
Butternut Squash Pizza with Hazelnut Crust:
Yields 2, 9" pizzas
For the Hazelnut Dough:
2 TB extra virgin olive oil, plus more for the bowl
1 cup warm water (110 degrees)
2 1/4 tsp active dry yeast (one, 1/4 oz packet)
2 cups blanched almond flour
1/2 cup tapioca flour
1/2 cup tapioca flour
1/2 cup roasted hazelnut meal
1/2 tsp xanthan gum
1/2 tsp xanthan gum
pinch salt
1) Stir together the water and the yeast in a large bowl. Let stand until bloomed, about 5-10 minutes. Stir in oil. Add flours, hazelnut meal, xanthan, and salt. Stir until dough forms. Turn dough out onto a lightly floured surface and knead with floured hands until smooth and elastic.
2) Transfer to an oiled bowl. Cover bowl with plastic and place in a warm & draft free spot, until doubled in size. This should take about 1 hour. Divide into 2 balls.
For the Pizza:
Yields 2
1 small butternut squash, peeled and very thinly sliced
1/2 cup Pecorino Romano cheese, grated
2 TB fresh sage leaves, thinly sliced
2 TB toasted hazelnuts, roughly chopped
2 TB extra virgin olive oil
coarse salt & freshly ground black pepper
1) Preheat oven to 450 degrees. Line a baking sheet with parchment (or foil).
2) Roll 1 ball of dough into a 9" round. Transfer to baking sheet and brush with 1 TB olive oil.
3) Arrange 1/2 of the squash on top, followed by 1/2 of the pecorino, and 1/2 of the sage, leaving a border around the edges. Bake for about 9 minutes until crust is golden and the squash is tender. Garnish with toasted hazelnuts and season to taste with salt & pepper.
4) Repeat with remaining dough.
*Adapted from Martha Stewart Living
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