- 1 tablespoon sugar
- 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
- frozen cubed butternut squash
- cherry tomatoes
- sparse amounts of mozzarella and Parmesan cheese
- white sauce (bought this for pizza a few weeks ago)
- frozen turkey burger
For my butternut squash sauce, I cooked my raw, cubed squash in a dutch oven with about 1/2 – 1 cup of chicken broth until it was soft. Then pureed it in my blender until smooth.
I also roasted the carrots separately (cut into about 1 inch pieces). I tossed them in a little olive oil, pepper, cumin and turmeric (random, but good!). Then roasted on a baking sheet for about 20 minutes in a 400° oven.
Finally … I kept the pizza stone in the oven while the carrots roasted (400° F). Then when the stone was nice and hot, I placed the rolled dough on my stone, spread a little olive oil over it and let it heat up for about 8 minutes. After that, I topped half the pizza with my butternut squash sauce, half white sauce and then it was onto the vegetables, protein, and cheese (pictured above). Popped it back in the oven for ~20-25 minutes. Recipe makes 2 medium-sized pizzas.
I wouldn’t say this is a super quick weeknight meal, but if you make your dough ahead of time (it freezes), you will be in better shape.
And leftovers are the bomb.