Pizza with butternut squash and arugula

Votes: 1

How to Make Butternut Squash and Arugula Pizza

Time: 2 hours 40 minutes
Complexity: easily
Servings: 4 - 6

Pumpkin, an unusual pizza ingredient, is perfect when paired correctly with other ingredients. This vegetarian pizza features the sweet flavor of butternut squash, savory goat cheese, zesty arugula in a refreshing lemon dressing, and fragrant rosemary mixed right into the crust. Bake a cheese and pumpkin slice pizza and top it with a light arugula salad. It's a delicious and healthy autumn snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups of bread flour or premium flour + extra for working
1 tbsp fresh rosemary leaves
1.5 tsp active dry yeast
0.5 tsp sugar
1 tbsp extra-virgin olive oil + extra for greasing the bowl
Cornmeal for dusting (optional)
Special equipment: pizza pan with a diameter of 35 cm.

Topping

1 butternut squash (1 kg), halved, peeled, seeded and sliced 0.5 cm thick.
2.5 tbsp + 2 tsp olive oil
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 tsp crushed red pepper flakes
1 large clove of garlic, crushed
2 tbsp. grated mozzarella
110 g goat cheese, coarsely crumbled
3 cups fine arugula
Zest of 1 lemon + juice of half a lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, arugula, mozzarella cheese, goat cheese, yeast dough, rosemary, red pepper flakes, sage, lemon zest

Cooking the dish according to the recipe:

Dough:

Combine the flour, rosemary, yeast, sugar, and 1 teaspoon of salt in a food processor and pulse until evenly distributed. Add 3/4 cup warm water and olive oil and pulse until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place until the dough doubles in size, about 1.5 hours.
Meanwhile, preheat oven to 200°C.

Pumpkin filling:

Toss the pumpkin with 0.5 tablespoons of olive oil, 1/4 teaspoon of salt, and black pepper to taste. Bake until tender, about 10 minutes.

In a small saucepan, add the remaining 2 tablespoons of olive oil, sage, rosemary, red pepper, and garlic, and heat over medium-low heat. Heat for 1-2 minutes, just to flavor the oil.
Dust a 14-inch pizza pan with cornmeal or wheat flour and set aside.
Generously flour a clean work surface. Roll out the dough and stretch it with your hands into a 35cm (14in) circle. Carefully place the dough on a pizza pan. Brush with oil. Sprinkle with mozzarella and top with the baked pumpkin, leaving a 2.5cm (1in) border. Bake the pizza until golden brown, 14-18 minutes. Gently sprinkle with goat cheese evenly.
Toss the arugula with 2 teaspoons of olive oil, lemon zest and juice, and a pinch of salt and black pepper. Top the pizza with the arugula, slice, and serve.