Butternut Squash, Spinach and Feta Pizza
 
 
This butternut squash, spinach and feta pizza will be a major hit at your next fall pizza party!
Yield: 4-6 servings
Ingredients
For the pizza dough
  • 1 tbsp instant dry yeast
  • 1 cup lukewarm water
  • pinch of sugar
  • 3 cups bread flour
  • 2 tbsp olive oil
  • 2 tsp sea salt
For the toppings
  • 1½ lb butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 cup tomato sauce
  • 4 oz mozzarella, sliced
  • 3 cups baby spinach
  • ¼ cup feta, crumbled
Instructions
For the dough
  1. In a small bowl, combine the yeast with ¼ cup lukewarm water (as warm as you can get it from the tap while still being able to stick your finger in it for a few seconds) and a pinch of sugar. Stir so that yeast dissolves. It should start to get foamy within about five minutes. If it doesn’t, then your yeast is probably dead and the dough won’t rise. Start again with new yeast. If it does, then push forward!
  2. In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and now-foamy yeast. Mix with the dough hook attachment until just combine, then turn up speed to 4 or 5 and “knead” for five minutes or until dough is elastic.
  3. Fold dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.
  4. Punch down dough and let rest for 10 minutes. Roll out onto a pizza pan dusted with flour or cornmeal.
For the pizza
  1. While the dough is rising, preheat the oven to 400. Spread the butternut squash cubes out on a parchment-lined baking sheet. Drizzle with olive oil and toss to combine. Sprinkle salt over squash cubes. Roast for 30-40 minutes, or until squash is tender.
  2. Increase oven temperature to 500.
  3. When the dough is ready, spread it out onto a pizza pan. Cover with the tomato sauce, leaving a 1-inch edge for the crust. Top with the mozzarella slices. Scatter the butternut squash over the top of the mozzarella. Top with the baby spinach and the crumbled feta.
  4. Bake for 10 minutes or until bottom of crust starts to brown. Let rest for 10 minutes before cutting.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1-2 slices
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/butternut-squash-spinach-and-feta-pizza.html