Roasted Butternut Squash and Sage Pizza

Soooooo it appears that, in addition to fries, cookies, cupcakes, donuts and all things related to fall, I’m also heavily addicted to pizza.

photo 1

There could be worse things…you know, crack, meth, cigarettes, spinach. I’m considering myself lucky (but seriously though, I’m also addicted to spinach).

photo 4

Especially when pizza can come in FALL flavors , loaded up with delicious butternut squash and sage and gruyere. Double addict. Oh my god it’s just so good.

photo 2

And, you guys, I totally made my own pizza crust for this one. I’m not kidding. I’ll give you the recipe soon, I promise.

photo 2

Seriously, this pizza is a little weird, I know, but I’m all about weird things on pizzas and the combo of butternut squash and sage is absolutely killer. I literally ate half of it on my own.

photo 3

 

#pizzaaddict

Recipe

Prep time: 35 minutes | Bake time: about 15-18 minutes | Total time: about 1 hour

Yield: 2-4 servings

  • 1  pizza dough- store bought is totally legit
  • 2 cups butternut squash, cut in time 1/2 inch cubes
  • 4 tablespoons olive oil, divided
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ¼ tsp ground sage
  • 2 cloves minced garlic
  • ¾ cups grated cheddar cheese
  • ¾ cups grated Gruyere cheese
  • ½ white onion, chopped
  • 1 tablespoon butter
  • 8-10 fresh sage leaves

Preheat oven to 425 º F. Add the squash to the baking sheet and add 2 tablespoons olive oil, salt, pepper, ground sage and minced garlic to the baking sheet.  Toss to coat and roast for about 25-30 minutes, until the squash is fork tender. Remove and let cool. Maintain the oven temp at 425 º F.

While the squash is roasting, caramelize the onions. Add the chopped onion and butter to a sautee pan and sautee over medium-low heat for 20 minutes, stirring every few minutes until the onions are slightly browned, soft and translucent. Your house will smell amazing. Set aside.

Lightly grease a baking sheet or pizza stone and spread dough out over pan. Drizzle remaining 2 tablespoons olive oil over the pizza. Sprinkle the cheeses evenly over the pizza crust. Do the same with the caramelized onions, then the squash. Then take the sage leaves, tear each of them in half and distribute them over the pizza. Bake for 15-18 minutes, until cheese is melted and edges of the pizza are slightly golden brown.  Remove from oven, cut as desired, and enjoy your perfect homemade pizza!

Advertisements

Cheesiest Pizza Dip

You guys, there was so much cheese going on here that I didn’t even know what to do.
Actually, me and no more than 6 other people knew exactly what to do.
photo 2
We took this thing down like it was our jobs.
We then suffered through cheese-induced comas for the next three days. And by “suffered” I mean loved every second of it. I would literally die for this dip.
photo 1
There’s no denying that this is NOT one of those lightned up recipes that I throw out there from time to time. This thing is a full on calorie bomb and I love it. I freaking love it.
It’s so simple to mix all the cheeses together, and I love the flavor that those sweet little cherry tomato morsels take on when you roast them. Toss some herbs and garlic in here and you’ve got a bowl of melted cheese that tastes like pizza. I couldn’t even contain myself   long enough around this dip to get decent pictures.
photo 3
This is 5 minutes in… Enough said.

Recipe

  • 1 pint grape tomatoes, tomatoes cut in half
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 (12 ounces) blocks cream cheese, softened
  • 16 oz italian cheese, shredded (I used a combination of mozzarella, provolone and parmesan)
  • 1/4 cup finely grated parmesan cheese plus more for garnish
  • 5 garlic cloves, minced
  • 1/4 cup freshly chopped basil leaves
  • 2 teaspoons dried chopped thyme leaves
  • 1/2 tablespoon freshly chopped oregano leaves
  • crackers, bread or chips for serving

Heat your oven to 400 ° F. Line a baking sheet with foil and evenly distribute tomatoes on the sheet. Add olive oil, salt and pepper and coat the tomatoes. Roast for about 20 minutes, or until the skins of the tomatoes are wrinkled. Remove from oven and set aside.

In the meantime, simply combine all the cheeses together in a large bowl. Mix in the herbs. Then gently fold in the tomatoes. Spoon the entire mixture into a oven safe dish (mine was 6 x10 inches) and sprinkle  extra parmesan cheese on top. Bake in a 400 ° F oven for 20-30 minutes, until cheese is golden brown and bubbly. Let cool and serve.

I may have skipped the cooling step, and it was totally worth it.

Adapted from How Sweet Eats

Thai Chicken Pizza

I love pizza.

photo 3

If you don’t, you’re totally weird. I mean, we can still be friends and all, but come on, no pizza?!

photo 2

Maybe I could sway you with this creation. It’s definitely pizza because it’s a bunch of delicious ingredients baked on a crust (and I’m quite sure that’s the only existing pizza parameters). But it’s also Thai food, and everyone likes Thai food. (If you don’t like Thai food or pizza, something’s wrong… I mean that.) This dish is pretty much a combination of two of the best food groups out there.

photo 3

Thai Chicken Pizzas seem to be popping up on fancy pizza menus everywhere, and with good reason. They’re healthy (look at all those veggies!), have protein (chicken + peanut butter = tons of protein) and are soooo pretty (ooooohh, colors!). A readymade crust makes it easy to put this together for a weeknight dinner. With all the deliciousness piled on top, this was definitely satisfying for a small group.

photo 4

To all the pizza lovers out there (holler): I think you’ll be super pumped about this dinner. And to the pizza haters (really, who are you?!): you don’t know it yet, but I’ve just made a convert out of you. You’re welcome :).

photo 1

Recipe

Prep time: 1 hour 15 minutes (mostly idle): Bake time: 10 minutes

Thai Chicken

  • ½ lbs chicken breast
  • 1 tbs creamy peanut butter
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp red wine vinegar
  • ¼ tsp ground ginger
  • ¼ tsp ground garlic

Thai Sauce

  • 3 tbs creamy peanut butter
  • 3 tsp soy sauce
  • 2 tsp sesame oil
  • 1 ½ tsp red wine vinegar
  • ½ tsp ground ginger
  • ½ tsp ground garlic
  • ½ tsp red pepper flakes
  • Water to thin, if necessary

Pizza

  • 1 Pizza Crust, prepared (I used Rustic Crust, but you can use whatever kind you’d like!)
  • ½ to ¾ cup mozzarella, freshly grated
  • ¼ cup shredded carrots
  • ¼ cup shredded red cabbage
  • ¼ cup green onions, finely chopped
  • ¼ cup peanuts
  • 1 tbs red pepper flakes, to taste
  • Thai chicken, prepared (see above)
  • Thai peanut sauce, prepared and divided (see above)

For the chicken:

Whisk together all of the ingredients. Place the chicken in a bowl and pour the marinade over the chicken. Let sit for at least an hour.

Heat a sauté pan over medium heat, and add a little oil to the bottom of the pan. Add the chicken and call the marinade to the pan and sauté until cooked through, about 5 minutes on each side. Remove the pan from heat and, in the pan, shred the chicken, making sure to coat the chicken with as much marinade deliciousness as possible. Set aside.

For the Thai Peanut Sauce:

Simply whisk all the ingredients together until thoroughly combined. You want to be able to spread this over your crust and drizzle it over the pizza at the end, so add water in small amounts if it seems too thick!

Pizza assembly:

Preheat your oven to 400 ° F. Spread about half of the thai peanut sauce over you crust. Sprinkle ½ cups mozzarella over the sauce. Evenly distribute the chicken, then the carrots, cabbage, and green onions over the crust. Do the same with peanuts and, finally, the red pepper flakes. Place in oven for about 10 minutes, until cheese is melted and edges of the crust are slightly browned. Remove and drizzle the remaining thai peanut sauce over the pizza.

Strawberry Balsamic Pizza with Blue Cheese and Caramelized Onions

A few nights ago, I went out to dinner and had sweet potato fries. A whole order. And chicken wings. And a quesadilla. With bacon. I may have over-eaten by just a little bit. It was kind of awkward.

photo 1

However, despite the obscene amount of food I ate the night before, all I could think about the next day was making this pizza. There were strawberries in my fridge and I had a weird, aching desire to  throw a bunch of these crazy flavors together on to a delicious whole wheat crust. I was literally a women possessed.

photo 3

So, I somehow found the strength to cook this baby up and squeeze it in my still-stuffed stomach. Best decision ever. The flavor combination was so unique and just worked.

photo 4

The onions were both sweet and salty, the blue cheese added a bit of tang, and the sweet balsamic reduction and strawberries complimented each other perfectly. Buying a prepared pizza dough meant that the dish will be ready in no time at all.

photo 2

This pizza is the perfect easy dinner, whether you’re actually hungry or not (ahem).

photo 5

Recipe

Prep time: 10 minutes | Cook time: 15 minutes |Total time: 25 minutes

Yield 2-4 servings

Pizza

  • 16 oz prepared whole wheat pizza dough (I found my at Trader Joe’s)
  • 2 tablespoons olive oil, divided
  • 1 small white onion
  • 2 cloves garlic
  • 1 pint fresh strawberries, sliced about ¼ inch thick
  • 4 oz blue cheese crumbles
  • About 10 basil leaves, julienned

Balsamic reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons honey

Let pizza dough sit at room temperature for at least 20 minutes before using. Preheat oven to 425° F. Line a baking sheet with parchment paper. Stretch dough to edges of pan, making it as even as possible. Drizzle 1 tablespoon olive oil over dough, seasoning with salt and pepper if desired.

While oven is preheating, dice onion and garlic cloves and add to a heated skillet with 1 tablespoon olive oil. Cook until onions are translucent and begin to caramelize, about 20 minutes.

Bake the dough for approximately 5 minutes, until edges are slightly golden brown and have begun to firm. Remove the  crust out of the oven and top with the onions. Spread the strawberries out evenly over the crust. Do the same with the blue cheese. Finally, sprinkle the basil over the pizza. Stick the whole thing back in the oven and bake for another 10 minutes, until cheese is melted and edges have browned.

While the pizza is baking, combine the balsamic vinegar and honey in a saucepan. Simmer over medium heat until mixture is reduced by half. Remove from heat.

As soon as the pizza comes out of the oven, drizzle with the balsamic reduction. Slice up and serve immediately. Yuuum.