Thanksgiving is usually a low key holiday for hubby and me. We also don’t usually have what most people would consider a traditional dinner. One year we had tacos and last year I made this pizza. It was so good that it has earned the right to be transferred over from my old blog.
If you are looking for something different for your Thanksgiving meal, and have a small group, this is an easy recipe to up the quantity on to make 2 even 3 pizzas.
Roasted Garlic and Butternut Squash Pizza
Pizza dough ball (either make your own or by a pre-made ball of dough)
2 heads of garlic
1 small butternut squash, peeled and cut into 1/2 inch dice
2 ounces asiago cheese, shredded
4 ounces soft goat cheese
1 Tablespoon fresh rosemary, chopped
Sprinkle with salt and pepper to taste
Remove the outer paper skin from both heads of garlic but do not separate cloves. Cut the top 1/4 inch of the heads of garlic. Place each head a square of aluminum foil and drizzle with some olive oil. Wrap the foil tightly around each head of garlic and roast at 425 for 45 minutes. Remove from oven and allow them to cool enough to be handled with bare hands. Separate the cloves and push out all the yummy garlic pulp.
Spread the butternut squash out on dark roasting pan. Toss with olive oil and roast at 425 for about 20 minutes.
Roll the dough out on a pizza stone and stab several times with a fork to let the steam escape while it bakes. Bake for 15 minutes at 350. Remove from oven. Spread the garlic pulp over the crust. Top with the roasted squash. Sprinkle the asiago over the squash and add dollops of goat cheese. Finish with the fresh rosemary, salt, and pepper. Put the pizza back in the oven for 10 minutes. Allow it to rest about 10 minutes before slicing.
A must for every kitchen is a pizza stone, if you don’t have one, get it here.
