Butternut Squash and Ricotta Pizza

I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.

Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!

Butternut Squash and Ricotta Pizza
Makes 1 pizza - serves 4 to 6

Ingredients:

1 pound butternut squash, peeled and sliced 1/4-inch thick
1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
3 Tablespoons olive oil, divided
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 clove garlic, minced
2 teaspoons salt, divided
1 pound refrigerated pizza dough

Directions:

1. Preheat oven to 400 degrees F.
2. Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
3. Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
4. Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
5. Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
6. Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
7. Drop cheese blend in dollops across squash and onions.
8. Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.


My recipe was originally posted at Spoonful.com: http://spoonful.com/recipes/butternut-squash-and-ricotta-pizza

Thursday Night Pizza

In our house Father Dominic has become known as "The pizza making monk", my fault of course, but everyone now knows exactly who I'm talking about when I bring him up. There is so much more to Father Dominic than pizza, and that is evidenced by his first six books and public television show Breaking Bread with Father Dominic which ran for several years beginning in 1999. He's not only the chief pizza maker at the monastery and baker extraordinaire, he teaches religion and directs the plays at the academy and has also authored two plays. Very busy, very talented, very blessed.

His most recent book, however, is all about America's favorite food; pizza. The first question that came to mind when I saw the title of the book was, "Why Thursday night?" In our house, like so many others across the country, Friday night is the usual pizza night. The explanation is a rather easy one. Friday is a day of fasting and abstinence from meat when the monks at Saint Bede consume only one meal. While pizza can fit the meatless menu, it isn't very fun without the plethora of toppings available, so on Thursday night, or haustus night, they indulge a bit more knowing that the fast is coming the next day. It's also a community night when the monks get together to fellowship through conversations or games, whatever strikes their fancy that evening.

I read through this book rather quickly, it's a very easy read and I found myself drawn to the stories of Father Dominic's monastic life. The recipes are straightforward, but don't expect to see the usual pizza recipes here. Father Dominic feels very much the way I do about pizza, after the crust anything goes! He provides not just recipes for dough, but full explanations of the differences between them and exactly how they are to be prepared without being boring or tedious. Likewise, there is a chapter all about sauces before moving on to the pizzas themselves. In the monastery there is large garden tended by one of his fellow monks, Father Ron. The garden provides pizza topping inspiration and the pizza sauce is made from the heirloom tomatoes grown within. Now I'm looking forward to my own garden this year and can't wait to harvest and bake.

I took the opportunity to speak with Father Dominic about his newest book and would love to some day have to chance to meet and cook with him. I believe his closing sentiments to our conversation were the same. He was very fun to talk with and I really wish we both had more time to spend on the phone, I have a feeling we'd have talked for an hour or more easily. We talked a bit about his family and growing up baking, about drama and the fact that I have children who have been in theater and plays for quite some time. We even have similar loves for antique recipes and books.

Of the twenty pizza recipes offered (two are desserts!) I asked which was his very favorite. He did one better and gave me not just his favorite from the book, but his favorite all-time. His favorite from the book is the Four Cheese Tomato pizza and his favorite all-time is one from a pizza parlor in St. Louis named Thats'a Nice'a Pizza where they serve up a pizza called The Powerhouse which consists of a thin crust topped with sausage, pepperoni, extra cheese, hamburger, onion, jalapeno and chopped tomato. Wow! Father Dominic makes this pizza at the monastery as well with a few slight additions and variations. Either way, it's one I want to try for myself.

I have plans to make each and every pizza in this book, but for this post I made the Asparagus Mornay (see photos) and fell in love immediately. The flavors were so perfectly paired it was hard not to think that a gourmet chef had come up with the combination. I had three slices and don't feel guilty at all. If the rest of the pizzas in this book are as good as that one, we're in for some very delicious pizza nights at our house.

Pick up your copy of Thursday Night Pizza, Father Dominic's Favorite Pizza Recipes
by Fr. Dominic Garramone, O.S.B. at:

Amazon.com

Reedy Press

A Daringly Slow Baker

One of the three pizzas I made. This one was brushed with garlic and herb olive oil in lieu of sauce and topped with goat cheese, red pepper and Nicoise olives.

I'm not really a slow baker, more of a slow poster. This challenge should have been up by October 29th, but we all know how busy my life is, so I'm hoping everyone will understand. This month's challenge was hosted by Rosa of Rosa's Yummy Yums and I'm including her words here about why she is hosting single and also why I didn't want to miss out on posting this particular challenge:

Originally, I was supposed to host this challenge together with Sher at http://www.whatdidyoueat.typepad.com (USA) and Glenna at http://www.afridgefulloffood.typepad.com (USA), but life’s sad events made me stride that horse alone…

As you all know by now, Sherry passed away tragically on the 20th of July2008 after having been struck by a massive heart-attack. Glenna, on her side, has decided to quit The Daring Baker’s and to stop her baking adventure for personal reasons. So that’s why I am all alone on that challenge.

Prior to her sudden death (9 days before), Sher had shared with me her recipe idea for the October challenge that she, Glenna and myself should have hosted together. When she died, it was clear for me that I would respect her choice and that I would still submit her recipe. This is my last ode to a very appreciated blogger, DB member, skilled baker and cook whom I miss a lot!


~ Sherry “Sher” Cermak 1948-2008 ~

This is the challenge we were put to for this month:

THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

**I didn't get a photo of this, but you can bet I did it! Not very well, I can see where it would take practice to get this part right, but I did give it a go on two of the three pizzas I made.


~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

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NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SAUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300

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TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

TOPPING LINKS: http://www.greatpartyrecipes.com/pizzatoppings.html, http://www.correllconcepts.com/Encyclop … ppings.htm.

***************

GENERAL PIZZA LINKS: http://www.breadtopia.com/pizza-dough-recipe/

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See how Peter Reinhardt’s “Napoletana Pizza Dough” recipe turned out: http://www.chubbyhubby.net/blog/?p=142, http://www.101cookbooks.com, http://www.ieatfood.net/?p=7.

Veggie Wednesday: Pissaladièra

Pissaladièra

Pissaladière (pissaladiera in Provençal) is a beautiful onion tart from Nice that is typically made with sautéed onions on a 'pizza' crust and crisscrossed with anchovies and dotted with black olives before being baked. As fond as I am of anchovies, I don't like their tiny little bones and so, I make my pissaladière with a puree of anchovy and olive spread beneath the onions.

I made this yesterday and it was so delicious. My older girls raved about it and the almost-three- year-old ate his fair share as well. The rest of the kids (as can be expected) turned up their little noses and ate something else for dinner.

Printable Recipe

I use my own 'recipe' for pizza dough, which isn't a recipe at all; it's one of those things I throw together until it 'feels right'. The crust yesterday was superb, if I do say so myself. I can only share with you that it starts with one packet of dry yeast, a cup or so of warm water, about a 1/4 cup of oil (olive, if you have it!), a healthy pinch of sugar, a fair amount of salt and enough flour to make a pliable dough. Once the dough is formed, let it stand for about half an hour under a towel and in a warm spot in your kitchen. Punch it down and form into a 'pizza' round. I have a 16" pizza pan, and that was perfect.

The olive and anchovy paste is similar to tapenade, but not exact.

1 cup of pitted oil cured black olives
1 tablespoon anchovy paste
1 garlic clove

Blend this all together until a fine paste forms. Spread onto the pizza dough.

Before any of this, and while the pizza dough is rising, slice up 3 large yellow onions and mince 2 cloves of garlic. Sauté the onions in a large pan in olive oil until limp. Add the garlic, a generous amount of freshly ground black pepper and a tablespoon or so of sea salt. Continue sautéing until the onions begin to caramelize; don't overdo on the coloring.

Spread the onions over the olive and anchovy spread and top with more black olive halves. Bake in a hot (400 degree F) oven until the crust is browned.

R,S,C #27 Recipes

Today's first submission is from a new player,(we love those!) Casi at Finding My Inner Cook. Stop by and say hi. Her idea is:

Italian Stuffed Chicken

4 chicken breasts, flatten and cut in to make pocket
1/2 cup sweet onion; chopped (divided by 4)
1 cup diced Italian plum tomatoes (divided by 4)
1 cup shredded Monterey Jack cheese (divided by 4)
8 leaves of fresh basil (divided by 4)

In a heated pan with a little butter cook onion until it is translucent, remove from pan.
Fill chicken with the ingredients. Place in oven at 400 for 30 minutes (or until done).
I like to serve it with herb and butter pasta.

~@~@~@~@~@~@~@~@~@~@~

My thoughts on those ingredients:

Mexican Manicotti

1 lb. lean ground beef
1/2 cup sweet onion; chopped
1 (16 ounce) can re fried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
1 cup diced Italian plum tomatoes
1 cup picante sauce
16 ounces sour cream
1 cup shredded Monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

In bowl, mix uncooked beef, onions, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water, tomatoes and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.

~@~@~@~@~@~@~@~@~@~@~

...and the original recipe:

Buffalo Chicken Pizzas

olive oil
1 can (10 oz) refrigerated pizza crust
3 Tbsp butter or margarine
1 lb boneless, skinless chicken breast halves; cut into 1/2 in pieces
1/2 cup sweet onion; chopped
3 Tbsp hot pepper sauce
1 cup diced Italian plum tomatoes
1 cup shredded Monterey Jack cheese

Heat oven to 425F. Lightly coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into
4 rectangles. Place rectangles on oiled cookie sheet;
press each to form 6x5-inch rectangle.

Melt butter in large skillet over medium-high heat.
Add chicken, onion, and hot pepper sauce;
cook 4 to 6 minutes or until chicken is no longer
pink in center, stirring occasionally.
Remove from heat. Stir in tomatoes.

With slotted spoon, spoon mixture over dough to
within 1/4-inch of edges. Sprinkle evenly with cheese.

Bake at 425F for 13 to 16 minutes or until crust is
deep golden brown.

R,S,C #24 Recipes

From Adopted Son (aka big brother) at Ear to the Heavens:

Holiday Pizza
Printable Recipe

Pizza dough:

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Mix water, honey and salt until well blended.
Add yeast and mix gently. Let mixture rest for 5 minutes.
Add 1 cup of flour and olive oil.
Mix until well blended. Add the rest of the flour and mix well.
The mixture should form easily into a ball.
(If too dry, add water- one tablespoon at a time;
If too wet, add flour - one tablespoon at a time.)
Once the dough is in ball, place the ball on a flour dusted
board and knead for a minute. Cover and store in a warm, dry area to
rise.

Once the dough has about doubled in size
(about 30-40 minutes) punch it down.
Let the dough rise for another hour to an hour and a half.

Take dough and press it into a flat ball about
six to eight inches wide. Continually press the
dough from the center outwards to stretch
it out, turning the dough as you go.
When the dough is 1/2" thick, roll it out to 1/4".

Place the rolled out dough on a pizza stone or a lightly-greased cookie sheet.

Toppings:

2 or 3 whole tomatoes, diced.
2 cloves crushed garlic
1lb package of frozen spinach, thawed and drained
8 oz. ricotta cheese
8 oz. mozzarella, shredded.
(Any other toppings you'd like)

Spread the ricotta cheese evenly around the pizza dough, leaving a
1/2"-3/4" edge all around. Sprinkle the crushed garlic, evenly over
the ricotta cheese. Spread the spinach evenly; evenly add the
tomatoes, then sprinkle with the shredded mozzarella cheese. Salt and
pepper lightly.

Bake at 400° F. for 20-25 minutes or until the crust is lightly
browned and cheese is sufficiently melted.
@~@~@~@~@~@~@~@~@~@~@

From Ian at The Gallumphing Gourmand:

Roasted Tomato Bruschetta with Spinach Pesto
Printable Recipe

6 fresh plum tomatoes, thickly sliced
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
crusty bread or baguettes
1/2 C fresh Parmesan cheese

Pesto
2 C firmly packed spinach
1 C flat leaf parsley
2 cloves garlic, crushed and minced
1/4 C - 1/2 C olive oil
1/2 C fresh Parmesan cheese
1/3 C pine nuts

Preheat oven to 450F (230C).
Place the sliced tomatoes on a broiler pan, sprinkle the minced garlic and
salt and pepper over the tops. Drizzle the olive oil over all of the
tomatoes. Cook on the top rack for 5 minutes, then turn the tomatoes over
and cook for another five minutes. Remove from oven and let cool, but leave
the oven at 450F.

Then, prepare the pesto.
Combine nuts and garlic in food processor. Whirl until finely ground. Add
spinach and parsley. Whirl until coarsely chopped with motor running. Pour
oil through feed tube until mixture is finely chopped, not pureed. Stir in
Parmesan. Salt and pepper to taste.

Slice the baguettes diagonally, and place them on the broiler pan. Drizzle
with a little olive oil, place a roasted tomato on each piece, spoon on a
little pesto and sprinkle with more fresh Parmesan cheese. Bake for 10
minutes.
@~@~@~@~@~@~@~@~@~@~@

My own recipes:

Spinach and Feta Stuffed Chicken Breasts with Tomato Chutney
Printable Recipe

4 boneless, skinless chicken breasts-pounded to an even thickness
8 oz. frozen spinach, thawed and chopped
1/2 cup crumbled feta
1 clove garlic minced
Salt and pepper to taste
1/2 C. dry white wine or chicken stock

Mix all ingredients except chicken and wine. Be sure to drain spinach well.
Lay chicken out and top each breast with 1/4 of the filling. Roll each breast tightly and secure with toothpicks.
Brown rolls in a hot skillet, about 3 minutes per side. Place in a baking dish and pour wine or stock over the chicken breasts. Bake for 15 minutes 400 degrees or until the juices run clear.

Top with warmed chutney:

My idea for this is a bit different. I've used balsamic vinegar to replace part of the usual red wine or malted vinegar and an apple all for a sweeter taste. Likewise, I thought caramelized onions would be a flavorful addition.

Tomato Chutney

1 small onion, diced
1 T olive oil
1 large apple, peeled, seeded and chopped
3 large ripe tomatoes, peeled, seeded and chopped
1 T golden raisins
1 clove garlic, minced
2 T sugar
1 t curry powder
1/4 t cayenne pepper
1/4 c balsamic vinegar
1/4 c cider vinegar
1 t salt
2 c water

Cook onions in olive oil until well caramelized.
Mix in remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally until thick.