After my most recent trip to the farmer’s market on Saturday, I snagged some delicious arugula. Probably more than I should have bought but it was opening week of the Charleston Farmer’s Market and I was greedy. So anyway, this week I’ve been trying to incorporate arugula into my meals according to the whole “waste not, want not” mentality. Making salads can get boring, delicious but boring. Then I thought, why not try to recreate one of my favorite local pizzas right here in my kitchen? Lightbulb went off, and I got to cooking.
Before arugula and After arugula
This was an experiment mind you, so the next time I recreate this pizza here is how I would make it…
- 1 cup warm water
- 2 Tbsp honey
- 1 packet of active dry yeast
- 1 Tbsp olive oil
- 1 1/2 tsp salt
- 1 cup all-purpose flour
- 1 1/3 cups white wheat flour
- 3 Tbsp cornmeal
- 2 pounds of peeled/cubed butternut squash
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 6 oz. mozzarella cheese, grated
- 3 oz. goat cheese, crumbled
- 1/2 red onion, sliced thin
- 2 cups of fresh arugula
- Add warm water to a measuring cup. Sprinkle the yeast and stir in the honey. Let the mixture sit for 5-10 minutes until the foamy and reactive.
- Using a handheld mixer with dough attachments, turn onto low speed and gradually incorporate flour, olive oil and salt into the yeast mixture. Increase speed to medium-low, until dough forms.
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease a separate bowl with olive oil, then place the dough in the bowl. Cover with a towel and place in a warm, dark area of your kitchen. Allow it to rise for 30-45 minutes until the dough has doubled in size.
- Preheat oven to 450 degrees F. Roll the dough into a 12- to 14-inch round for a thick-crusted pizza. (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.) Sprinkle a baking sheet or pizza pan evenly with the cornmeal, then place the dough on the baking sheet.
- Now the dough is ready for toppings
- For thicker crust, bake for 16-18 minutes, or until the crust has browned. For two thin crust pizzas, bake for 14-16 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with aluminum foil. Place cubed butternut squash on the baking sheet and toss with olive oil. Season with salt and black pepper. Bake squash until tender (anywhere from 25-35 minutes depending on the size of your cubes). Measure 1 & 1/2 cups of cooked squash and place in a small bowl. Add a pinch of crushed red pepper flakes, toss to combine, and set aside. Place remaining cooked butternut squash in a separate bowl and mash until smooth. Add maple syrup, lemon juice and salt, then stir until combined (looking for the consistency of a puree).
- Drizzle the dough with olive oil, then use your hands to spread the oil around. Top pizza with grated mozzarella cheese and crumbled goat cheese. Using a spoon, drop dollops of the squash puree onto the pizza. Scatter cooked butternut squash cubes, and red onion (I sautéed mine in a skillet beforehand with some olive oil and pepper to tone down the heat of the red onion). After the pizza is finished cooking in the oven, top with fresh arugula and serve.
I made one thick crusted pizza, but this dough recipe could make two thin crust pizzas since the dough rises a lot. It’s all up to your personal preference. Hope you love this recipe as much as I do!