If you have been reading this blog for a while you probably know I’m a germ- phobic so you can imagine my reaction over the recent news. And to make things worse Oprah had a special program about flesh eating bacteria, and MRSA (the deadly superbug). So now I have not only the swine flu to “freak my freak”, but all of the above as well. When my hubby got home I was spraying the hell out of my house with Lysol. I’ll need many, many cans of it. For the love of God, why those pigs couldn’t keep to themselves? They should have eaten more vitamin C. But at least Oprah had some hope in the end, the brain surgery to lose weight (Hook me up please). The only down side would be my brain wouldn’t recognize the deliciousness of this pizza. And I would have to blog about carrots and celery stalks. Life would be soooooo boring.
Butternut Squash Pizza
For the dough:
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
Directions:
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes. Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets.
For the topping:
First I roasted the butternut squash in the oven 400 degrees for 25 minutes. Then I caramelized some onions with thyme, salt and pepper. And to top the pizza I used goat cheese.
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