I’m going to be bold here, and suppose that everyone in the normal universe likes pizza- of some variation. However, I’m one of those special (I’d like to think) people who doesn’t love pizza sauce. In the traditional form, that is.
Pesto, barbecue sauce, garlic cream sauce… they’re a whole other story. And a sauce that isn’t red, well, it opens the door for all kinds of toppings more adventurous than pepperoni.
I’ll save the pepperoni-red sauce combo for those nights when it’s frozen pizza for dinner. Because those nights happen- buuuut I just won’t say how often.
This pizza was inspired by the contents of my fridge on a particular day, and my love of goat cheese. Butternut squash, Brussel’s sprouts, goat cheese. Yum. Hang with me here- you might think you don’t like Brussels sprouts or goat cheese, but really you do. You just haven’t had them the right way.
Mellow butternut squash tempers the bite of the sprouts and the tang of the goat cheese. Our family- even the kids- has decided that the only way to eat cruciferous vegetables (in cold weather) is roasted. Just a little drizzle of olive oil, and a sprinkle of salt- then put them in the oven until they are fork tender and just starting to brown on the edges. Again, yum. Put together, the squash and sprouts are pure fall deliciousness.
Toss them all onto a thin pizza crust brushed with garlic infused olive oil, and add as much goat cheese as you deem healthy. Fortunately for my soft spots, Hannah (the dietician) was looking over my shoulder for the cheese-adding part.
After the pizza has had a brief trip under the broiler, the flavors all meld together- warm, roasty, creamy- with just the right chew from the crust. It’s so good.
Roasted Butternut & Brussels Sprout Pizza with Balsamic Reduction - serves 4
1 cup butternut squash, peeled & sliced into thin rounds
½ cup Brussels sprouts, quartered
2 Tbsp extra virgin olive oil
¼ tsp salt
2 cloves minced garlic
½ cup balsamic vinegar
2 oz goat cheese
Preheat oven to 425
Make Flatbread (below) and set aside
Toss squash and Brussels sprouts with 1 tsp of the olive oil, sprinkle with salt. Place them on a baking sheet and roast for about 7 minutes, or until the edges are barely starting to brown.
While the veggies gook, place the balsamic vinegar in a small saucepan; heat on medium-high until it reduces by half. Give it a stir every so often to keep it from burning.
Mix the remaining olive oil with the minced garlic and brush on the pizza crusts
Finely crumble the goat cheese, and sprinkle half onto the crusts
Evenly divide the roasted squash and sprouts, and arrange on the crusts.
Set oven to broil at 500
Place pizzas under the broiler for 3 minutes, watching closely to ensure the sprouts don’t get too brown
Remove from the oven, and top with the remaining goat cheese. Drizzle 2 Tbsp of the balsamic reduction over each pizza.
1 ¼ cups gluten free flour
½ teaspoon xanthan gum
¼ teaspoon salt
1/4 teaspoon cream of tarter
2 ¼ teaspoon sugar
1 1/4 teaspoon yeast
2 tablespoons non-dairy milk + ½ tablespoon lemon juice
1 ½ tablespoons olive oil
1 tablespoon flaxseed + 3 tablespoons water (a flax egg)
¼ cup + 2 tablespoons warm water
Combine dry ingredients in bowl of a stand mixer. Mix in yeast and then add milk, oil and flax egg. Mix on low speed until combined. With the mixer on low, slowly add the water until the water is absorbed.
Turn mixture to medium speed and mix for 2-3 minutes. The dough will be puffy. Add additional flour until the dough begins to pull away from the side of the mixer.
Scrape the dough off the mixer sides and form into a ball. Place back into the bowl, cover and let rise in a warm spot for 30-35 minutes.
Heat a cast iron skillet over medium heat. Divide the dough into equal sized balls (2-4). Place a dough ball between two lightly floured sheets of parchment paper. Roll until a little less than ½” thick. Add a small amount of oil to the skillet. Dust both sides of dough with a little flour and place into the skillet.
Fry until blisters begin to form (about 1 minute). Continue to cook until golden brown (30 seconds or so). Flip and cook until the other side is browned. Set on a cooling rack and continue to shape and cook the remaining flatbread.
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.