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Friday, November 6, 2009

Pizza FAIL

The second that I saw the Roasted Butternut Squash Pizza with Caramelized Onions and Rosemary on Maria's blog, I couldn't wait to try it. I immediately added it to this week's menu and added the ingredients to our grocery list. Sunday night, I sent Ryan off to the store, list in hand, and when Tuesday rolled around, we were all set to make 2 of this amazing sounding pizza. Things were going well at first...we thawed 2 dough balls, the red onion was chopped, and Ryan was busy cutting what we thought was a butternut squash. I questioned him about the bright yellow color of this squash, as it looked vastly different from the butternut squash we'd roasted last week. Ryan assured me everything was normal. That is, until he took the squash out of the oven, snuck a bite, and exclaimed, "This isn't butternut squash, this is SPAGHETTI squash!"

Um, talk about a major fail. Clearly not the end of the world, but after I'd spent days drooling over the thought of this butternut squash pizza, I was quite disappointed! We decided to go ahead and make one pizza as planned, only substituting spaghetti squash for the butternut squash. On the other, however, we opted to make a pesto pizza. Fortunately, the squash pizza was still pretty good--but I just know it'll be tons better once we try it with butternut squash...and believe me, we will be trying again sometime soon!

from Two Peas and Their Pod

Whole Wheat Pizza Dough (or your favorite crust)
Roasted Butternut Squash
Caramelized Red Onion Slices
Olive Oil
Garlic, minced (oops, we eliminated accidentally amidst the craziness)
Feta Cheese
Shredded Mozzarella Cheese
Fresh Rosemary, chopped
Balsamic Vinegar (we also accidentally eliminated)

1. Roast butternut squash by cutting into small chunks and placing on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes at 400 degrees.
2. Caramelize the red onions (we just heated the sliced onion in a small pan with a little bit of olive oil)
3. Roll out your pizza dough and drizzle with olive oil. Spread olive oil evenly over the crust.
4. Top pizza with garlic, butternut squash, the cheeses, and the fresh rosemary.
5. Cook the pizza for 12-15 minutes (we cooked ours on baking sheets at 400 degrees)
6. Cool and slice. Drizzle with balsamic vinegar if desired (we'll have to try this next time!)

Pesto & Tomato Pizza

Whole Wheat Pizza Dough (or your favorite crust)
Pesto Sauce (homemade or store bought, ours was store bought)
1 Sliced Tomato
Shredded Mozzarella Cheese

1. Roll out crust.
2. Spread thin layer of pesto sauce over the crust.
3. Top with tomato slices and cheese.
4. Bake for 12-15 minutes on a baking sheet at 400 degrees.