Foodieobsessed's Blog

Butternut Squash and Goat Cheese Pizza

This recipe was originally another one by Ina Garten on Barefoot Contessa. I decided to funky it up a little bit by adding butternut squash instead of arugula salad on top of it. This is her pizza dough recipe and I did the dough and olive oil exactly as stated in the original recipe. From there I changed it up!

This pizza was inspired by a brick oven pizza place in my home town. They have all sorts of strange combination pizzas.

  • For the pizza
  • 1 1/4 cups warm water (100 to 110 degrees)
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour, plus extra for kneading
  • Kosher salt
  • 4 garlic cloves, sliced
  • 5 sprigs fresh thyme, set some aside
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 cups grated fresh mozzarella (7 ounces)
  • 1/2 cup grated parmesan cheese
  • 11 ounces creamy goat cheese such as Montrachet, crumbled
  • 2 cups of cubed and roasted butternut squash *


For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.

Preheat the oven to 500 degrees.

Dump the dough onto a board and divide it into 2 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Shape the dough into two pizzas (can be made into as many as 6 if wanted). Place onto a lined sheet or put directly on pizza stone if you have that option. (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Parmesan, mozzarella, and goat cheese. Top with roasted butternut squash and fresh thyme leaves. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

*To roast butternut squash peel and cube into small pieces. Toss with salt, pepper, and a little olive oil. Roast in the oven at 350 for thirty minutes. Let cool before putting it on pizza.


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