Butternut Squash Pizza
By Monday Night Dinner Chef Denis Lambert
This is not your traditional pizza. It has a cornmeal crust, it uses a cheesy white sauce, and it has no meat. But what it lacks in tradition it more than makes up for in flavor. This is one rich, luscious, crusty pizza. Frozen cornmeal crusts are available in the frozen food section of most supermarkets. Also, you should be able to find the powdered veggie chicken stock at either Whole Foods or Good Earth. Serve with a simple spinach and arugula salad.
2 ea frozen corn meal pizza crusts
2 oz butter
6 Tbs white all purpose flour
2 cups whole milk, scalded and cooled slightly
2 Tsp powdered veggie chicken stock
6 oz white cheddar cheese, grated
1 12 oz can garbanzo beans, crushed
Salt, pepper and nutmeg to taste
2 Tb safflower oil
2 medium yellow onions, halved then sliced1/4" thick in the pole to pole direction
1 1/2 lbs butternut squash, peeled and cut into 1/4-inch slices
6 oz goat cheese
6 oz ricotta
2 eggs, lightly beaten
1/8 bunch flat leaf parsley, minced
1/8 bunch cilantro, minced
1/8 bunch basil, leaves cut into very thin strips (chiffonade)
Oven Temperature: 400°F
Set the crusts out on the counter to thaw while you make the sauce and toppings.
To make the cheesy bechamel:
1. Melt the butter in a heavy 4 qt. saucepan, when it stops foaming add all of the flour, turn the heat to medium and, whisking all the while, cook the roux until lightly browned.
2. Continue whisking while you add the milk and the powdered veggie chicken stock. Add more milk (or water) as necessary so that the sauce is still fluid.
3. Stir in the mashed garbanzo beans and adjust seasoning with the salt, pepper and nutmeg.
4. Set aside while you make the toppings.
1. Add the oil to a heavy bottom skillet on medium heat, sauté the onions until deeply caramelized about 30 minutes or so.
2. While the onions are cooking, lay the butternut squash slices on a sheet pan lined with parchment paper and bake until just soft about 20-25 minutes.
3. In a medium bowl, combine the goat and ricotta cheeses along with the eggs and the herbs. Whisk to thoroughly combine.
Assembling and baking the pizza:
1. Add 3/4 to 1 cup of the cheesy bechamel to each pizza crust and spread out evenly.
2. Layer the butternut squash slices overlapping slightly until the sauce is covered.
3. Top with the caramelized onions and then the cheese/herb mixture.
4. Bake in a 400° oven until the top is browned and bubbling and the crust is crispy, about 20-25 minutes.
5. Remove from the oven and let sit for about 10 minutes, slice each pizza into 6 wedges and serve.
6. Bon Appetit.
Nutrition (per serving): 492 calories, 262 calories from fat, 29.3g total fat, 145.6mg cholesterol, 420.1mg sodium, 760.8mg potassium, 37.9g carbohydrates, 2.8g fiber, 21.7g protein.