Butternut Squash & Mushroom Pizza

       From the blog For Love of the Table

10 to 12 oz. butternut squash (half of a small to medium squash)—see note

Olive oil

1 or 2 cloves garlic

pinch of pepper flakes

1 to 2 t. minced rosemary

6 to 8 oz. crimini mushrooms, trimmed and sliced 1/4 inch thick

1 ball of pizza dough, rested

3 oz. Fontina, Gruyère, low-moisture mozzarella or any good melting cheese, coarsely grated

2 oz. Goat Cheese, crumbled (or, simply use another couple of ounces of the melting cheese)

Halve the squash and scoop out the seed and fiber from the cavity. Set aside any extra squash for another use (see note). Peel the remaining squash. Cut the squash into a half-inch dice. Over medium-high heat, warm some olive oil in an oven-proof sauté pan that is large enough to hold the squash in a single layer. Add the squash.

Sauté until the squash is beginning to color. Season with salt and pepper and transfer the pan to a 375° oven. Roast the squash until tender—about 20 minutes. (If you prefer, you may simply slice the squash cross-wise into ¼-inch slices, toss with olive oil, salt & pepper and spread on a baking sheet. Roast in a 450° oven until tender and beginning to brown—about 20 minutes.)

While the squash roasts, peel and mince the garlic. Stir the garlic, along with the pepper flakes and the rosemary, into 1 1/2 T. of olive oil. Set aside.

Sauté the mushrooms: When sautéing mushrooms, do not over-crowd the pan. If necessary, sauté in batches. Heat a non-stick sauté pan over medium-high heat. Add oil to coat the pan, then add the mushrooms. Cook, shaking the pan occasionally, until the mushrooms are browned, tender and any liquid that they have given off has evaporated. Transfer the mushrooms to a plate and season with salt & pepper.

Build the pizza: On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer the dough to a pizza pan, baking sheet or pizza peel that has been dusted with flour or semolina. Using your fingers, push up the edges of the dough to make a slight rim. Quickly spread a thin layer of the seasoned oil over the crust. Scatter with half of the Fontina. Arrange the roasted squash in an even layer on top of the cheese. Scatter the mushrooms evenly over the squash. Crumble the goat cheese over all and top with the remaining Fontina.

If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 450° to 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and onto the pizza stone as soon as the crust is set (after 4 or 5 minutes).

If using a peel, slide the pizza directly onto the preheated baking stone. Bake until the crust is golden brown on the bottom and the cheese is bubbling—about 8 to 12 minutes.

When the pizza is done, transfer to a cutting board and cut into wedges and serve.

Note: It is unlikely that you will find a butternut squash that only weighs 10 to 12 oz. If you do, use the whole squash. For a larger squash, use only what you need, saving the remainder for another use (e.g.—roast with butter and honey/brown sugar for a side vegetable, or roast and scoop and purée for soup or baked goods).

http://www.forloveofthetable.com/2011/11/learning-to-use-pizza-peel-and-recipe.html