Pizza is not really my cup of tea and I can’t even remember when I last had a one. It must have been when my sons were still living at home, which is quiet some time ago.
But as you know, we not only eat with our mouth, we also eat with our eyes. Our visual perception has a great impact on our choice of food or a certain dish. Beautifully set tables and nicely presented dishes help tickle our taste buds and make the mouth water. No wonder that cookbooks are selling like hot cakes. With their seductive photos of stunning plated dishes it’s close enough to “food porno”.
The other day I was seduced by such a picture in a monthly food magazine from one of our major food chains. An image of a pizza! Honestly, on a scale of 1-10, how tempting is actually a pizza if we just look at its appearance? A 2, perhaps a 3, not more. But this butternut squash pizza hit me right in my guts, both by the look of it and by its ingredients; heaps of green arugula and lots of garlic, which is heaven for garlic lovers like me.
However, making this pizza is a rather time-consuming task, and a warning may be in its place. Don’t start baking it if your family is screaming of hunger behind you. Then, a tip is to simply use a prefabricated pizza dough.
Butternut squash pizza
4 servings (2-4 pizzas)
- ½ package of fresh yeast (25 grams)
- 200 ml water (37° C)
- ½ teaspoon salt
- 2 tablespoons olive oil
- 300 ml of whole spelt (dinkel) flour
- 200-300 ml of plain flour
- 3 whole garlics or about 35 cloves of garlic
- 200 ml olive oil
- 1 teaspoon salt
- 1 butternut squash, about 1 kg
- ½ teaspoon paprika
- 1 mozzarella (200 g)
- 200 ml grated Parmesan cheese + some to shave over the baked pizza.
- 1 tablespoon chopped fresh oregano
- ½ bag of arugula (à 70 gr)
- 100 g roughly chopped walnuts
- Olive oil, sea salt, black pepper
Start with the garlic purée.
- Peel the garlic cloves and put them in a frying pan.
- Add olive oil and let the cloves simmer on low heat for about 20 minutes until golden.
- Mix garlic cloves with olive oil and season with salt.
Preheat oven to 225° C.
- Crumble the yeast into a bowl, add water and stir until yeast dissolves.
- Add salt, olive oil and flour and knead the dough for about 5 minutes.
- Let the dough rise under a cloth for 30 minutes.
- Peel the pumpkin, cut lengthwise in two halves and scoop out the seeds.
- Slice the halves thinly and spread on a baking sheet lined with waxed paper.
- Drizzle with oil and sprinkle with paprika powder and 2 teaspoons of salt flakes.
- Roast in the oven for about 20 minutes until golden and stir halfway through.
- Divide the dough into two or four equal parts and roll out to very thin bottoms and place on paper lined trays.
- Fold up the edges and spread some garlic purée on each bottom.
- Top with sliced mozzarella, shredded parmesan cheese, pumpkin slices and oregano.
- Bake the pizzas until the crust is browned, about 15 minutes.
- Top with arugula, chopped walnuts and slices of parmesan.
Recipe from ICA Buffé 2/2013
Why not kick start your cooking with some swinging Swedish pizza music!