![]() If you have pizza stones, place them in the oven to preheat. About 5 minutes before your are ready to assemble the pizzas, increase oven temperature to 500 degrees F.Blend until smooth and creamy transfer to an airtight container until ready to use. With the motor running, add the water through the top tube. Place the walnuts, garlic, olive oil, lemon juice, salt, pepper, tahini, and parsley in the bowl of a food processor fitted with the ‘S’ blade and begin blending. MAKE THE PESTO: While the squash is in the oven, make the pesto.Roast for 25 minutes, until soft and lightly browned. Toss to combine and transfer to the prepared baking sheet. Place the sliced squash in a bowl and drizzle with olive oil and a pinch of salt and pepper. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. ROAST THE SQUASH: While the dough is proofing, prepare the squash.Transfer dough to a clean, lightly greased bowl, cover with a damp towel, and let it proof in a warm area of your kitchen until doubled in bulk, about 1 hour.The dough should not be too sticky, nor too stiff. Turn the dough out onto a lightly floured surface and knead for a couple of minutes, adding more flour as necessary, to form a smooth and elastic dough. Stir to incorporate, adding more flour as you go to form a workable dough. Once the yeast is frothy, add the olive oil, salt, and flour. You will know that the yeast has activated when it forms a layer of bubbles/froth at the top. Add the maple syrup and yeast whisk to combine. MAKE THE CRUST: Place the warm water in a large mixing bowl.I’ll be back in a couple of days with a comforting apple cinnamon oatmeal recipe, since I realized that my breakfast section on the blog is seriously lacking. Hoping to get some work done on my class over the next few days, too… wish me luck! I hope you are enjoying a lovely weekend! I’m actually working the next five days, so it won’t be much of a weekend for me… but I’m okay with it. If you make it, let me know! Leave a comment and review below this post, and tag a photo and #upbeetkitchen on Instagram! <3 It’s a nice change from a traditional tomato base, and super comforting. If you want to serve this fall harvest pizza with an accompanying salad, I think it would pair beautifully with my Harvest Kale Salad (just omit the delicata squash in it since you’ll be using delicata squash on the pizza!).Īnd, be sure to check out my one and only other pizza recipe on the blog: Tempeh Meatball Pizza with Tofu Ricotta and Green Goddess Ranch (poor photography aside, it is a tasty vegan pizza recipe!). I love serving pizza with beer, and a farmhouse saison was the perfect accompaniment. It’s a celebration of the fall harvest that features a thin crust made with spelt flour, parsley walnut pesto base, and roasted delicata squash, onions, mushrooms, olives, and goat feta for toppings. This pizza recipe is for a grown-up weekend pizza party. ![]() But I remember those pizza nights fondly, and I can’t wait to start the same tradition when I have kids of my own. Admittedly, I didn’t appreciate the spelt flour crust quite as much as I do now: the preference of my gluten-loving self definitely would have been a doughy white flour crust. Then we’d sit down with our pizza and our ‘healthy pop’ (juice spritzers) and watch The Red Green Show. My brother and I would get our newspaper route done as quickly as possible so that we could come home to our parents’ homemade pizza, made with a spelt flour crust and topped with cheese, pineapple, and ham for my brother, just cheese for me. Growing up, Friday night was pizza night. This pizza recipe is inspired by the autumn harvest: a parsley walnut pesto base is topped with roasted delicata squash, mushrooms, onion, olives, and goat feta.
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