I swore to myself I would never paint another kitchen again. Ever. Like never ever ever again. Never. Forever never.
I’m painting another kitchen.
And in return, I’m eating my emotions.
However, I like to make my calories count with good food. I have an obsession for seasonal (well mostly in season) pizzas. Roasted acorn squash skillet pizza with fresh herbed ricotta, red onions & drizzled honey for your viewing (and hopefully soon to be eating) pleasure.
I also have an obsession for anything roasted (you probably want to slap me in the face every time I mention the word roasted, can’t stop – won’t stop). Seriously. Roasted veggies are the bees knees. So why wouldn’t I throw them on top of a pizza? It’s about time you did too.
I rarely ever change up my dough recipes and so I’m using the same pizza dough recipe that you see in my Roasted Brussels Sprouts & Sausage Pizza. I got it from my Cooks Illustrated cookbook, which I HIGHLY recommend! It’s pretty amazing. No sense in changing what is already great.
The recipe below yields TWO 9″ skillet pizzas, with incredibly thick crust. My favorite. Like really thick crust. Not dense, but thick chewy fluffy crust. The best kind. I like to serve this pizza with little dipping stations of both olive oil & honey.
Note: ***You can eat the skin of an acorn squash, just make sure to wash before roasting.
4¼ cups bread flour (AP works, however will change texture)
2¼ tsp rapid rise yeast
2 tsp salt
2 tbsp olive oil
1½ cups warm water (not too hot, but not luke warm)
Cornmeal for dusting bottom of skillet
For the toppings:
½ red onion thinly sliced into rings
2 acorn squash sliced into ½" rings
10 fresh basil leaves (about ¼ cup packed)
2 tbsp olive oil
2 tsp kosher salt
1 cup ricotta
1 tsp dried oregano
1 cup grated parmesan
2 tbsp honey
2 tsp garlic powder
For the Dough:
In the blender/food processor, add your flour, yeast and salt and pulse/blend until combined.
Next with blender/processor on low slowly add your olive oil and water. Continue to blend/process until a ball begins to form. If dough is too sticky add a little bit of flour (about a 1tbsp at a time)
Remove from blender/processor and on a floured surface knead dough by hand into a smooth round ball. Place in a large lightly oiled bowl and cover tightly with saran wrap.
Let rise until doubled about an hour.
Once dough has risen, divide dough in half (you may put ½ dough into fridge of freezer if only making one pizza, this recipe is for two 9" skillet pies)
When dough is ready to use, lay out parchment paper and roll dough into a round ball and flatten into a disk shape. Using a rolling pin roll, shape dough into about a 9" round pie and then place in a skillet that is dusted with corn meal. When ready to make pizza, preheat your oven to 425 degrees.
For the Toppings:
While the pizza dough is rising preheat oven to 375 degrees.
Take your acorn squash rings and toss them in a little bit of olive, salt & pepper, place on a rimmed baking sheet and roast for about 30 minutes until tops are golden.
Next in a small bowl add your ricotta, oregano and parmesan. Mix together. Set aside.
Now it is time to assemble the pizza. Once pizza dough is in skillet, brush about 1 tbsp of olive oil on top of dough. Next sprinkle 1 tsp kosher salt & 1 tsp garlic powder on top. Add half of your basil leaves, ¼ cup of your onion rings (half), ½ cup of ricotta (scooped into random globs on top) and ½ of your acorn squash rings. Drizzle with a tbsp of honey and place in oven for about 28-30 minutes, until tops of crust is golden and dough is cooked through. Repeat same steps for second pie.
Remove from oven and serve warm with a side of honey & olive oil for dipping.
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