Butternut Squash Pizza With Slaw

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28 Mar Butternut Squash Pizza With Slaw

Posted at 01:27h in Recipes by

butternut-squash-pizza-pic

Ingredients: Squash

  • 1 small butternut squash, cut in half and seeds removed
  • 4 garlic cloves
  • 2 sprigs sage (optional)
  • salt & pepper
  • 2 Tbsp extra virgin olive oil

Pesto (there will be some leftover!)

  • ¾ cup-1 cup basil and swiss chard leaves (or all basil, all chard)
  • ¼ cup walnuts, toasted
  • ¼ cup pine nuts, toasted
  • 3 cloves garlic, peeled and roughly chopped
  • ¼ cup extra virgin olive oil
  • salt & pepper to taste

Dough

  • 1 cup warm water (not too hot!)
  • 1 Tbsp honey or agave nectar
  • 1 Tbsp extra virgin olive oil
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 ¾ cup white spelt flour
  • 1 cup whole spelt flour
  • 1 tsp fine sea salt

Slaw

  • 1 head radicchio, out leaves removed, cored and sliced
  • 4 sprigs flat leaf parsley, leaves finely sliced
  • juice of half a lemon
  • 1 Tbsp extra virgin olive oil
  • salt & pepper

Assembly/extras

  • 2 Tbsp oil of your choosing
  • 1 shallot, peeled, halved and finely sliced
  • small handful of pine nuts, toasted

Directions:

  1. Roast the squash: preheat the oven to 400 degrees F.  Season and place the squash halves face down on a parchment-lined baking sheet. In the little cavity where the seeds were, sneak the garlic cloves underneath. If using the sage, place the whole sprig under the flesh of the squash. Roast until very tender, about 35-4o minutes. Once cool enough to handle, scrape out flesh into a bowl. Squeeze garlic cloves out of their peels into the bowl as well. Add oil, salt, pepper and splash of water. Stir and mash with a spatula until smooth. Set aside.
  1. Make the pesto: place all ingredients in the bowl of a food processor and pulse until everything is broken up a bit. Scrape down sides of the bowl with a spatula. Put the processor on high until a paste starts to form. Scrape down the sides again. Blend one more time until it is very smooth. Season to taste. Scrape into a bowl and put a dab of oil on to to prevent discolouration. Set aside.
  1. Make the dough: pour the water into a large bowl. Add the yeast, sweetner (honey or agave) and oil. Whisk to combine. Let the yeast proof for about 5 minutes or until you see bubbles forming on the surgace. Add the flours and salt. Stir with a wooden spoon until combined. Knead with your hands until you have a smooth lump of dough.
  1. Make the slaw: combine all of the ingredients radicchio, parsley, lemon juice, olive oil, salt and peepper as close to serving time as possible. Store in the fridge until ready to serve.
  1. Make the pizza!: Get your barbeque going to a medium-medium high flame. Roll dough out to about ¼ inch thinckness on a floured cutting board, pizza peel or anything flat that you can bring out to the barbeque. Brush one side with oil completely. Either flip or gently guide the oiled side onto the grates (you can oil the grates as an extra non-stick insurance policy). Brush the top, now-exposed side of the dough with oil and put the lid down. Wait about 3-5 minutes. The dough should be browning and getting grill marks on one side and bubbling through on the surface. Flip it over. Spread the butternut squash and garlic mixture evenly onto the browned side of crust. Dollop the pesto on top and sprinkle the shallots on. Put the lid down and wait another 5-6 minutes before removing the pizza.
  1. Place pizza on serving plate/large cutting board and top with the radicchio slaw. Sprinkle with pine nuts, cut into slices and serve.