Squash, Provolone & Sage PizzaRecipe By: Eric Vellend
Other sharper cheeses, such as Gruyère or Italian Fontina, can be used instead of provolone.
- 1 2-lb. butternut squash
- Extra-virgin olive oil, for brushing
- Salt and pepper, to taste
- 1 8- to 9-oz. ball pizza dough
- All-purpose flour and semolina, for working
- 1⁄2 cup grated provolone piccante, divided
- 8 sage leaves
Directions Yield: Serves 1
- Place baking stone on rack 8″ from broiler. Preheat oven to 500°F for 30 minutes. Cut 3″ length of squash’s neck. (Save remaining squash for another use.) Peel squash and slice into 1⁄4″-thick rounds. Place on parchment-lined baking tray. Brush with oil. Season with salt and pepper. Bake until tender, 12 minutes.
- When ready to form pizza, turn broiler on high. Form and stretch dough into 10″-diam. round using flour as needed. Generously sprinkle pizza peel with semolina. Place dough on peel.
- Spread half of cheese evenly on dough leaving 1″-wide rim uncovered. Brush rim with oil. Top with enough squash slices to cover surface. Sprinkle with rest of cheese.
- Using peel, move pizza to oven, and with one quick jerk, slide pizza onto stone. Cook 3 minutes. Rub sage with a little oil. Remove pizza and sprinkle sage over top. Return pizza to oven and bake until crust is well browned and puffed, 1 to 2 minutes. Remove pizza with peel. Transfer to cutting board or serving platter.