This autumn, we are taking full advantage of all the delicious produce we can find at our local farmers market. This pizza combines the warm comfort of pureed butternut squash, creaminess of the cheese, the saltiness of the prosciutto, the sweetness of fresh pears, and for a bit of added freshness, it is topped with arugula and pomegranate seeds. The crust has the added subtleness of sage, which goes perfectly with the autumn flavors.
We usually would pair pizza with red wine, but since this pizza has no tomato sauce and lots of creamy cheese, white wine is the way to go! We paired this tasty pizza with Louis Jadot Pouilly-Fuissé. Pouilly-Fuissé is a vineyard appellation in southern Burgundy that produces mainly white wines. This wine is made from chardonnay grapes and has delicious citrus, peach, and crisp apple notes. The subtle oak really rounds out this white wine, making it very versatile. We would also pair it with chicken, fish, and creamy cheeses.
xxx Ivy & Eve
Makes four individual-sized pizzas.
Ingredients
Pizza Dough
4 cups flour
2 tsp salt
2 tsp dried crushed sage
1/8th tsp pepper
1 2/3 cups warm water
1 packet dry yeast (1/4 oz. or 7 grams)
Toppings
Butternut squash
Goat cheese
Mozzarella, grated
Prosciutto, torn into small pieces
Pear, thinly sliced
Pomegranate seeds
Arugula
Directions
For the Dough
Dissolve the yeast in the warm water.
Combine all dry ingredients in a large bowl or mixer and make a well in the center.
Add the yeast and water and mix well.
Knead until the dough is silky and elastic (If you have it, use a standing mixer with a dough hook attachment).
Cover the bowl with a tea towel and set in a warm place for 30 minutes to rise.
Divide the dough into 4 balls and place on a large baking sheet lined with parchment. Place the balls 3 inches apart and rub the tops with a little olive oil.
Cover with plastic wrap and refrigerate overnight (if you're in a rush, skip this step and let rise for another hour).
When you are ready to make the pizzas, take out the dough at least 1 hour before baking.
For the Toppings
Preheat the oven to 400F degrees.
Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 30 minutes, or until tender.
Place the roasted squash in a blender or food processor and puree. Add 1 tbsp of water if the puree is too thick.
Preheat the oven to 500F degrees (525F if your oven gets that hot).
Generously sprinkle pizza sheet or upside-down cookie sheet with cornmeal.
Using floured hands, take 1 ball of dough and stretch into an 8-10 inch circle on the cornmeal surface (re-flouring when needed).
Spread the butternut puree on the dough like you would pizza sauce.
Top with grated mozzarella, prosciutto, dollops of goat cheese, and pear slices.
Bake for 7-9 minutes until the crust is golden and toppings are melted and bubbling.
Top with 1/2 arugula and 1/4 cup pomegranate seeds.
Repeat with the remaining 3 balls of dough.
Slice and enjoy with a glass of Louis Jadot Pouilly-Fuissé!
