The beginning of Fall has such an amazing mix of produce the last figs of the season are hanging around, persimmons pop up at the grocery store and butternut squash arrives in abundance. Well I might snack non stop on the persimmons but the other two ingredients make for an amazing pizza!
A hearty Fall pizza featuring roasted butternut squash, fresh figs, caramelized onions, and goat cheese all on a crusty home made dough brushed with garlic oil. After baking I spread some arugala on top and drizzled the whole thing with a really nice aged balsamic vinegar. I didn’t share one slice of this pizza so consider that the highest possible endorsement!
Whenever I post a pizza recipe I really think of it as a set of suggestions. I loved this as is but you could add a favorite topping or swap out the goad cheese from something more gooey. You might want to brush the dough with walnut oil instead of garlic-infused olive oil. You should feel free to use a recipe like this as a starting off point for your own creation but if you do want to replicate this dish exactly, I hope you love it as much as I did!
For the Dough:
- 1 1/4 ounce package active dry yeast
- 1 cup warm water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 1/2 cup all-purpose flour
For the Toppings:
- 1 butternut squash medium
- 8 figs halved
- 1 cup onions
- 4 oz goat cheese
- 1 ½ cups arugula
- 2/3 cup olive oil
- 8 cloves garlic
For the Dough:
- Warm bowl and combine yeast, honey and warm water.
- Add in salt, olive oil, and 2 ½ cup flour.
- Using a dough hook, mix at speed 2 for 1 minute.
- Still mixing on speed 2, add the rest of the flour in ½ cups until dough sticks to hook.
- Run on speed 2 for 2 more minutes.
- Use olive oil to coat the dough. Place in a greased bowl
- Cover with plastic wrap, place in a draft-less place to rise for about an hour or until the dough has doubled.
- Preheat oven to 450 degrees.
- Heat up oil. Cook garlic on medium heat. Stir, watching closely to make sure it doesn’t burn.
- Heat up 2 tablespoons of olive oil, add in diced onions, cook over medium low heat for about 30 minutes stirring frequently.
- Halve figs. Slice butternut squash.
- Place butternut squash, onions and figs on a baking sheet. Drizzle on olive oil to coat. Bake at 450 until soft.
- When the dough has doubled, punch down with your fist.
- Stretch dough out. Avoid ripping. On a greased baking sheet, press dough down to create a collar.
For the Assembly:
- Brush on garlic oil mixture.
- Arrange butternut squash, figs, onions and goat cheese on crust.
- Bake for 15 to 20 minutes, or until toppings are golden.
- Add arugula and drizzle with balsamic vinegar.