Tuesday, October 23, 2012

Winter Squash Sage and Pine Nut Pizza

One thing I love about our family pizza nights is that we always get to try new things!  Now granted my 4 and 6 year old daughters will eat nothing but cheese pizza, but hubby and I love experimenting.  Pizza is another great way to embrace the flavors of seasons, so that is exactly what I did.  Sage and winter squash are a perfect pairing and get used a lot around this time of year.

Pizza does not have to be boring!  We've had weekly pizza nights (give or take a week here and there) for quite a while now and I never tire of it because were always thinking of something new to put on top.  It's a fun tradition to do with my family that creates memories and a tradition I hope to carry on for a while.

Winter Squash Sage and Pine Nut Pizza
1 recipe Whole Wheat Crust
1 cup butternut squash puree (you can either roast your own squash and puree it or buy it already pureed)
1 small onion, sliced thin
2 tsp. fresh sage leaves, minced
10-12 fresh sage leaves, whole
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
6 oz. mozzarella cheese, shredded
2 oz. Parmesan cheese, shredded
1-2 Tbsp. pine nuts
4 Tbsp. butter

Mix dough according to directions.  Allow to rise. 

While dough is rising, caramelize onions.  Drizzle 1-2 Tbsp. olive oil in a saute pan and heat over medium-high heat.  Add onions and allow to cook until translucent and browning; about 10-15 minutes.  Meanwhile, melt the butter. Add whole sage leaves and cook until crisp and butter is browned and has a nutty fragrance.  Remove sage leaves and set aside.

Preheat pizza stone and oven to 450 degrees F.

Stir the squash puree, nutmeg, salt and pepper until mixed well.  Stretch pizza dough over pizza peel dusted with cornmeal or parchment paper.  Spread squash mixture over the top, leaving about 1/2-inch border.  Brush the edges with some of the browned butter.  Top with caramelized onions, minced sage, mozzarella cheese, pine nuts and Parmesan.

Slide pizza into the oven onto preheated pizza stone or an inverted cookie sheet, no need to remove parchment if using, just slide it right in there with the pizza. Bake 8-10 minutes or until top is golden and bubbly. 

Remove pizza from oven and drizzle with some of the remaining browned butter and crisped sage leaves.

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