Pizza with butternut squash and soppressata
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 24 G., saturated fats G., proteins 24 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 530, total fat 24 G., saturated fats G., proteins 24 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pizza with butternut squash and soppressata - detailed recipe.
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.
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:
- 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise
- 450 g of pizza dough at room temperature
- 1.5 cups coarsely grated Four Italian Cheeses (about 170g) (you can grate your own provolone, mozzarella, parmesan, and pecorino romano)
- 85 g thinly sliced soppressata
- 2 tablespoons coarsely chopped parsley leaves
- 12-16 torn sage leaves
- 1 tbsp olive oil, plus a little more
- 1 teaspoon balsamic vinegar
- 1/4 tsp red pepper flakes
- Salt
- 2 teaspoons of honey
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Recipes with similar ingredients: butternut squash, sopressata, provolone cheese, mozzarella cheese, Parmesan cheese, Pecorino Romano cheese, red pepper flakes, balsamic vinegar, yeast dough, sage, parsley, honey
Cooking the dish according to the recipe:
- Adjust oven racks in the middle and bottom thirds of the oven and place an inverted baking sheet or pizza stone on the middle rack. Preheat oven to 450°F (245°C). In another baking sheet, toss the squash, olive oil, honey, balsamic vinegar, red pepper flakes, and 1/2 teaspoon salt. Spread them in a single layer. Bake on the bottom rack until lightly browned and tender, about 10 minutes.
- On a floured surface, stretch the dough into a 30x40 cm rectangle. Transfer it to a piece of parchment paper. Top with the roasted pumpkin, sage, cheese, and soppressata. Slide the pizza (on the parchment) onto a hot baking sheet or pizza stone.
Bake until the cheese is bubbling and the crust is golden brown, 10-12 minutes. Transfer the pizza to a cutting board, sprinkle with parsley, drizzle with olive oil, and cut into slices.
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