82 minutes
A delightful pizza featuring butternut squash, sage, roasted lemon, and cheese, creating a refreshing yet comforting dish.
Pizza Dough, room temperature
0 oz
Lemon, thinly sliced and blanched
each
Butternut Squash, peeled into strips
0 oz
Cornmeal, fine, for dusting
to taste
Young Pecorino Cheese, grated
0 oz
Fresh Sage Leaves, finely chopped
teaspoons
Extra Virgin Olive Oil, for drizzling
to taste
Coarse Sea Salt
to taste
1. Preheat Oven and Prepare Dough
Preheat your oven to 500°F with a broiler or 450°F if the broiler is separate, placing a pizza stone inside to heat up. Let the pizza dough balls sit at room temperature for about 30 minutes.
2. Prepare Lemon
Slice the lemon thinly and blanch the slices in boiling water for 2 minutes. Remove them with a slotted spoon and set aside.
3. Prepare Butternut Squash
Peel the butternut squash and use a peeler to create thin strips until you have about 3 ounces.
4. Assemble the Pizza
Dust a surface with fine cornmeal and stretch one ball of dough into a 12-inch circle. Place on an inverted baking sheet or pizza peel. Sprinkle with half of the grated cheese, then add lemon slices and butternut squash strips. Add a teaspoon of chopped sage, drizzle with olive oil, and add a pinch of salt.
5. Bake the Pizza
Slide the pizza onto the preheated pizza stone and bake for 3 minutes, then broil for 2 to 4 minutes until the crust is golden and blistered. Transfer to a platter to cool slightly before serving, and repeat with the second dough ball and remaining ingredients.
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