Trending Recipe: Butternut Squash Pomegranate Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 9-13 ounce dough
- 7 ounces shredded whole-milk mozzarella
- 2 ounces caramelized onions
- 2 ounces sliced smoked pancetta
- 5 ounces butternut squash purée
- ½ ounce pomegranate
- 2 ounces ricotta in a pastry bag
- 5 fresh sage leaves
- Butter
- Salt & pepper, to taste
- 1 medium size butternut squash
- 1 ounce unsalted butter
- ¼ ounce brown sugar
- Salt & pepper, to taste
Instructions
- Pre-heat oven to 525F.
- Slice butternut squash in half.
- Using a knife, poke the inside of both halves of the squash 6 to 8 times.
- Salt, pepper and wrap in foil.
- Place onto a ½ sheet pan and place into your oven.
- Bake until soft.
- Carefully take your squash out of the oven and let cool.
- Then unwrap, discard the seeds and scoop out the inside of the butternut squash.
- Place the cooked squash into a container and add butter, brown sugar, salt and pepper.
- Purée with a hand-held blender and set aside.
- Once the squash is slightly cooled place it into a pastry bag.
- In a non-stick sauté pan over medium heat, cook the smoked pancetta in a brown butter sauce with sage. Be very careful, the pancetta will pop in the butter while cooking.
- Baste the pancetta with the brown butter sauce; set aside and let cool.
- Shape and stretch the pizza into a 12- to 13-inch circle.
- Add mozzarella and caramelized onions.
- Using tongs, take the pancetta out of the brown butter sage sauce and evenly place it on your pizza. Place pizza into the oven.
- When pizza is finished cooking, take pizza out of the oven.
- Cut into six slices.
- Finish with dollops of ricotta, butternut squash purée, pomegranates, salt, pepper and serve.
