As fall is here, it is the season for squash. I decided to show you all my pizza recipe along with my favorite roasted squash and eggplant. You Can Use Your Favorite Pizza Dough Recipe Mine Is From Food Network:
Ingredients:
- 4 cups bread flour
- 1 tsp sugar
- 2 1/4 tsp yeast
- 2 tsp salt
- 1 1/2 cups water
- 2 tbsp olive oil
For roasted eggplant:
- 1 eggplant
- 1 tsp curry powder/turmeric
- drizzle of olive oil
- salt and pepper to taste
For roasted squash:
- 1 squash
- drizzle of olive oil
- salt and pepper to taste
Toppings of pizza:
- Tomato Sauce
- Cheese
- Onions
- Additional Toppings
Notes:
- I make the dough in my bread machine but it can be made by hand too.
- This pizza recipe makes 2-3 pizzas depending on size.
Directions:
- Make the pizza dough either in the bread machine or by hand.
- Cut the squash and eggplant into very thin rounds.
- For the squash, use a knife to cut the seeds out of the inside.
- Individually season the squash and the eggplant.
- Roast the squash and eggplant in the oven. I prefer to roast the eggplant on the stove.
- For the stovetop eggplant: Heat a cast iron pan and lightly grease. Place the eggplant rounds on top. Flip occasionally until both sides are well done.
- Once the pizza dough is ready, preheat the oven to 425 F, and place a pizza stone in the oven.
- Divide the dough into two or three balls.
- Roll out the pizza dough balls either by hand or with a rolling pin.
- Once they’re big enough (10-14 in). You can make them whatever size you want.
- Generously sprinkle cornmeal on a pizza peel. Place the dough on top.
- Brush olive oil all over the top and use a pizza docker or use your fingers to dimple the dough.
- Add tomato sauce leaving a small border for the crust. Generously sprinkle cheese. Add toppings.
- The cornmeal should help the pizza slip onto the stone in the oven.
- Bake at 425 F for no longer than 15 minutes.
