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.