Butternut squash is totally out of season and I know it.
But that ain’t stopping me now. And it shouldn’t stop you either! One bite of this light, cheesy and butternutty pizza and you’ll be convinced. Convinced to run to your nearest Trader Joe’s and buy two of those incredibly handy but not very economical bags of pre-cubed butternut squash.
You’ll also need some cheese—lots of cheese, in fact.
I got inspired to make this pizza after trying something like it at a little restaurant in Carmel on Sunday when we were driving back from Big Sur. The pizza I tried was very thin and had a layer of pureed butternut squash on the crust, followed by a layer of gruyere cheese, more butternut squash, salty prosciutto and fresh arugula. It was lovely and I don’t even typically like thin crust.
Warning: this crust is not thin…it’s very thick….and very delicious.
I brought this pizza over to a friend’s house the other night for dinner. Our yoga teacher small group was meeting for a night of practice teaching and good eats. I figured this was the perfect thing to balance out all those chatarungas…or something like that.
Well, I won’t tell you how many chatarungas we did (or did not) do because I don’t want to get anyone in trouble here (and by anyone, I clearly mean me) but I will say we all vastly enjoyed this pizza along with some wine and leftover chocolate spice cake, which I’ve determined only gets better as it sits.Remember though, this isn’t your traditional-heavy-on-the-sauce-and-cheese pizza. It’s light. It’s sauce-less. It’s wonderfully paired with cheap white wine and chocolate cake. If you’re all about the sauce, try this instead, which I promise is as saucy as it comes.
Personally though, I love the combination of pureed butternut squash and melted Gruyere cheese. The sweet and savory factor is out full force and it tastes different in the best sort of way.
PS– thank you guys SO MUCH for all your sweet comments on my last post. I truly, truly appreciate each one of you. Thank you for just being awesome!
Butternut Squash Pizza with Gruyere and Arugula
1 recipe Best Pizza Dough
24 oz peeled and cubed butternut squash (from about one 3lb squash), roasted at 400 degrees for 30 minutes or until very tender
6 oz freshly grated Gruyere cheese
red pepper flakes
1 bunch arugula
Prepare dough according to recipe directions.
Preheat oven to 450 degrees.
Take half of the butternut squash cubes and puree them in either a food processor or high speed blender until smooth.
Roll dough out into a large circular or rectangular shape (I always go the rectangular route!). Top dough with pureed squash, then sprinkle on cheese. Top with the remaining butternut squash cubes, a sprinkle of sea salt and a sprinkle of red pepper flakes.
Bake pizza for 15 minutes until bubbly and crust is done. Immediately top with arugula and another sprinkle of sea salt. Let cool before slicing.
30 minutes (not including time to make and prepare dough)