{"id":4800,"date":"2012-03-12T12:05:08","date_gmt":"2012-03-12T18:05:08","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4800"},"modified":"2012-03-12T12:05:08","modified_gmt":"2012-03-12T18:05:08","slug":"butternut-squash-spinach-caramelized-onion-goat-cheese-pizza","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/03\/12\/butternut-squash-spinach-caramelized-onion-goat-cheese-pizza\/","title":{"rendered":"Butternut Squash, Spinach, Caramelized Onion & Goat Cheese Pizza"},"content":{"rendered":"

I made this in December, back when butternut squash was a more appropriate and more seasonal ingredient but life gets ahead of me sometimes (and by that I mean ALL<\/em> the time) so it is just now making its way onto the blog. \u00a0So bookmark for the fall, or ignore all that stuff you hear about seasonal eating and make it anyway!<\/p>\n

This was one tasty pizza. \u00a0With all these yummy ingredients, how could it not be? \u00a0I love every single thing on top of this pizza on its own and together they are just perfect.<\/p>\n

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I found this recipe in my search for vegetarian dinner options on epicurious. \u00a0If you or someone you’re cooking for needs some meat, add some crumbled bacon for some meaty flavor and a nice crunch. \u00a0This really is a great vegetarian pizza with such terrific flavors that you won’t miss the meat, or at least I didn’t.<\/p>\n

The trick to making this without finding yourself with an incredibly messy and hot kitchen at the end of the day is to prep all your vegetables earlier in the day and refrigerate them. \u00a0Roast the squash, caramelize the onions and saute the spinach all before lunchtime (or the night before if you’re doing this on a work day) store them all in separate tupperware or plastic bags and they’re ready to go on the pizza for dinner. \u00a0Prepping has become the key to dinnertime sanity for me. \u00a0And it’s smart for working folks, stay at home parents or people who just despise cleaning a bazillion pots and pans after having enjoyed their meal.<\/p>\n

I used a store bought pizza dough ball (you can sometimes find these in the freezer section of your grocery store) but making your own is not too hard if you plan ahead. \u00a0I used this recipe<\/a> for pizza dough not too long ago and it was easy to make, easy to work with and tasted great. \u00a0I followed the instructions up to the baking. \u00a0Instead of pre-baking and freezing my crusts, I divided the dough into 4 balls (keep it in one ball for one large pizza), placed them on a greased baking sheet, covered lightly with a piece of plastic wrap sprayed with non-stick cooking spray and put the pan in the fridge until I needed them (about 4 hours). \u00a0When I was ready, I formed them into crusts, topped them and baked them. \u00a0Once you get the hang of it, pizza dough at home is really easy. \u00a0If, like me, you didn’t have the foresight this time around to make your own dough, a frozen one is good. \u00a0Make sure to thaw it out overnight in the fridge, or on the counter for a few hours in its original packaging so it doesn’t dry out.<\/p>\n

When I made this pizza I had a large squash, so I cubed the entire thing (probably ended up with 4 cups) and roasted it all. \u00a0You can use any leftovers tossed with some cooked pasta and goat cheese for a simple vegetarian pasta dinner, or you can use it at meal time for your toddler (which is the direction I chose to go). \u00a0The instructions below are for roasting just 2 cups, so if you plan to roast all your squash just increase the oil and seasonings. \u00a0It might also take more time to get a good roasted color if your pan is more crowded, so stir the squash and check them for tenderness every so often after the 25 minutes of cooking time\u00a0recommended\u00a0below.<\/p>\n

My biggest problem with pizza is getting it from the pizza peel or cookie sheet onto the stone in the oven. \u00a0Here<\/a> is a sweet and humorous home video (not my own) that shows you how to do it. \u00a0The trick is to do it quickly and use enough corn meal so it slides easily off the peel.<\/p>\n

Note: \u00a0You may not use all of the onions or spinach. \u00a0Just add to the pizza what looks good to you. \u00a0Enjoy!<\/p>\n

Butternut Squash, Spinach, Caramelized Onion and Goat Cheese Pizza<\/h3>\n

From epicurious.com<\/a><\/p>\n

Ingredients<\/em><\/p>\n