Butternut Squash, Parmesan And Sage Pizzas
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39270. Report a problem with this recipe.
Title: Butternut squash, parmesan and sage pizzas
Categories: Cooking liv, Import
Yield: 1 Servings
2 1/4 lb Butternut squash; peeled,
-seeded and cut into
1 ts Vegetable oil
1 1/2 c Low-fat; (1 percent) milk
2 tb All-purpose flour
1 Pinches freshly grated
4 ts Yellow cornmeal
1 Recipe pizza dough
2/3 c Freshly grated parmesan;
-(about 2 ounces)
1 tb Chopped fresh sage leaves
1 lg Garlic clove; minced
Freshly ground black pepper
Fresh sage leaves
Preheat oven to 450 degrees F.
In a bowl toss squash with oil and salt and pepper to taste. Spread
squash in one layer in a shallow baking pan and roast in middle of
oven, stirring once halfway through roasting, 15 minutes, or until
lightly browned. Remove pan from oven and loosen squash with a with a
metal spatula. Squash may be roasted 1 day ahead and chilled covered.
In a medium heavy saucepan stir together milk and flour and bring to a
simmer over moderate heat, stirring constantly. Simmer sauce,
stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may
be made 1 day ahead and chilled, covered.
Increase oven temperature to 500 degrees F.
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece
of dough into a 12 by 6 inch oval and transfer to a baking sheet.
Repeat with remaining cornmeal and dough, ending up with 2 ovals on
each of 2 baking sheets.
Spread sauce on dough ovals, leaving a 1/2 inch border around edge of
each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic
Bake pizzas in the lower and middle thirds of oven 15 minutes or until
crusts are crisp and pale golden. Garnish pizzas with sage sprigs.
Yield: 4 servings
Notes: Recipe courtesy of Gourmet Magazine
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