Whiskey Scented Butternut Squash Pizza with Fried Sage & Pine Nuts
There is something so cozy about pizza. It is one of my ultimate comfort foods. I’m sure that it is because it is the happy marriage between bread and cheese! Or maybe it is because after a long day of exhaustion and running around, I know that it is just a phone call away. Delivery is just the best, right? I mean, I love to cook and it is one of my ultimate expressions of creativity….but sometimes a girl just needs a hot pizza pie delivered so she can survive her day.
However, there are definitely days when pizza deserves to be it’s own show…and not just the savior of my hectic day. When I decide to let pizza take center stage, I usually turn to Martha Stewart’s quick pizza dough recipe. Obviously, you can make this super colorful and fun butternut squash pizza by simply picking up dough at Trader Joe’s, but I love the tactile experience of working with dough. It’s kinda like mixing my passion for food with the play dough fun of my childhood! So, I figure I would include the dough recipe here as an option…but by all means, make this pizza pie faster by just using some store bought dough!
Pizza dough is really quite simple. You start with warm water, add the yeast, and then wait for it to soften and bubble a bit (usually about 5 minutes). Then, you add the sugar, salt and olive oil. Once that is mixed, you add your 2 cups of flour and mix away with a wooden spoon (or stand mixer) until it comes together as a ball.
Now, just knead the dough on a lightly floured surface until it forms a smooth dough. Shape it into a ball, coat it with olive oil and let it rest in a bowl covered with saran wrap until it is doubled in size.
You will want to let the dough rest of an hour, so during this time you can roast your squash. You can see that though making your own pizza can take a while, but it is mostly passive time! The only thing you can do while you wait for the dough and squash to be ready is fry up your sage. I wanted it extra crispy so washed the whole leaves and then dusted them in flour before throwing them into a sizzling skillet of hot olive oil. Jut flip them with tongs and make sure to not burn them. Now go and rest while the oven takes care of the squash and your dough rises. Or go do some laundry 😉 , if your house is anything like mine!
Once your squash is roasted tender, crank your oven up to 425F so that it will be ready to cook pizza. Then, smash up the squash with the whiskey, salt and milk until you have a spreadable consistency. I love the color! It screams autumn!
By this time, your dough should be puffed up and ready. Turn it out onto a floured surface and roll it out thin.
I placed mine on a parchment lined cookie sheet, but a pizza stone is even more ideal. Just prep your pizza by brushing on some more olive oil, spreading the butternut squash, and then topping it with a good helping of parmesan and pine nuts. Now it is ready for that 425F oven!
After about 15 minutes, you pizza pie should be golden and ready! Top it with the crispy sage and your are ready for some gourmet noshing.
Bon apetit! and remember to eat your colors!
A vegetarian pizza full of Fall flavors.
- 3/4 c warm water
- 1 package yeast
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil
- 2 c flour plus more for dusting
- 1 medium butternut squash
- 1/2 c milk
- 1 tbsp whiskey
- 1/2 tsp salt
- 1/2 c fresh sage
- 1/2 c parmesan
- 1/4 c pine nuts
Add yeast to warm water and let sit for 5 minutes. Add the sugar, salt and olive oil and mix. Now add the 2 cups of flour and mix to combine. Knead until you have a smooth dough. Rub a bowl with olive oil and place the dough in the bowl to rise, covering it with plastic wrap. Let rise for one hour.
While the dough rises, cut your butternut squash in half and roast in a 350F oven til fork tender.
Rinse your sage leaves and then give them a dusting of flour before throwing them in a skillet of olive oil over medium high heat. Fry until crispy, but not brown and burnt.
When the butternut squash is ready, remove the flesh from the skin and mash it with the milk, whiskey and salt. Pepper to taste.
When the dough is doubled in size (about one hour), punch it down and divide it in half. Roll out your pizza, place it on a cookie sheet, and spread it with the butternut squash, parmesan cheese, and pine nuts. Place it in a 425F oven for about 15 minutes, until the crust is golden.
Top the cooked pizza with the crispy sage and a sprinkle of sea salt. Serve hot, warm, or room temp.