Autumnal Squash Pizza With Sage-Parsley Pesto
Autumnal Squash Pizza With Sage-Parsley Pesto
If you're looking for the perfect way to spend a chilly evening at home, this is it. This vegan, healthy, autumnal recipe won't disappoint on flavor and is well worth the effort.This recipe is from the book PLANTLAB: Crafting the Future of Food by Matthew Kenney (Regan Arts).
Servings
12
Ingredients
- 1 1/8 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1 cup water, heated to 105°f
- 3 cup 00 flour
- 1 teaspoon sea salt
- 1 teaspoon extra-virgin olive oil, plus more for oiling the bowl
- 2 pound butternut squash, cubed
- 2 garlic cloves, whole
- 3 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoon salt
- 1 pinch of pepper
- 1 cup vegetable stock
- 1 medium-to-large spaghetti squash
- 12-18 sprigs thyme
- olive oil
- sea salt
- 1 cup packed flat leaf parsley
- 1/4 cup fresh sage, packed
- 2/3 cup raw pepitas (pumpkin seeds)
- 1 clove black garlic, crushed
- sea salt, to taste
- 1/3 cup olive oil
- 2 cup almonds, soaked
- 1 quart water
- 3/4 teaspoon citric acid
- zest of 1 lemon
- 1/4 teaspoon sea salt
- cornmeal or 00 flour
- 1 tablespoon olive oil
Directions
- In the bowl of a stand mixer, fitted with the dough hook attachment, dissolve the yeast and the sugar in the water.
- Add the 00 flour and mix on low for 13 minutes. Add the salt and continue mixing on low for 3 minutes. Add the extra-virgin olive oil and mix on medium low for 2 minutes.
- Place dough in an oiled bowl and let rise at room temperature, covered with a damp towel, for 40 minutes. Form the dough into a round ball.
- Proof the dough at room temperature, covered with a slightly damp towel, for 40 minutes. Place the rested dough in a separate, covered container or bowl, cover with plastic wrap, and allow the dough to ferment overnight.
- Allow the dough to rest for 1 hour at room temperature before using.
- Preheat the oven to 375°F.
- Toss the squash and garlic together on a baking sheet. Drizzle with olive oil and season with the rosemary, thyme, salt, and pepper.
- Roast the mixture until the squash is tender, about 35 minutes.
- Place the roasted squash, roasted garlic, and vegetable stock in a high-speed blender. Purée until very smooth.
- Taste, adjust seasonings, and refrigerate until ready to serve.
- Preheat the oven to 400°F.
- Remove both ends of the squash with a chef’s knife, and cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard.
- Place thyme on a baking sheet and top with the squash halves, cut-side down. Drizzle olive oil over the squash and salt liberally.
- Roast at 400°F until tender, about 25 minutes.
- Let cool slightly, then scrape the squash into strands with a fork. Discard the squash skins.
- Store squash in the refrigerator until ready to serve.
- In a food processor, combine all ingredients except for the olive oil.
- Pulse until the mixture forms a thick paste. Reduce processor speed to low and slowly stream in the olive oil.
- Add a small amount of water if the mixture gets too thick.
- Store in a closed container at room temperature until ready to serve.
- Blend the almonds and water in a high-speed blender.
- Strain the mixture to separate the almond milk from the pulp. Discard the pulp.
- Pour the milk into a large pot and heat to 194°F, monitoring the temperature with a thermometer.
- Whisk in the citric acid, lemon zest, and salt. Remove from heat and let stand for 15 minutes.
- Pour into a strainer lined with cheesecloth.
- Cover with plastic wrap, refrigerate, and let the ricotta drain for a few hours before transferring to a sealed container.
- Preheat the oven to 450°F. Place dough on a lightly floured work surface and use your hands to flatten and stretch the dough into a round.
- Starting at the center and working outward, use your fingertips to press the dough to a 1/4-inch thickness.
- Turn over and stretch the dough until it will not stretch any further, to about 16 inches in diameter, taking care to maintain the round shape.
- Brush the top of the dough with olive oil to prevent the dough from getting soggy once the toppings are added.
- Lightly sprinkle a pizza peel (or a flat baking sheet) with cornmeal or 00 flour.
- Spoon butternut squash purée on top of the dough, then top with spaghetti squash, almond ricotta, and sage-parsley pesto.
- Bake pizza until the crust is deep golden brown, about 10–15 minutes.