För recept på svenska, klicka här: Pizza med butternutpumpa, rödlök och svartkål
I (Sophia) sometimes joke and say that my time in NYC taught me a lot about many things, but I learned the most about pizza. And while that might not be 100% true, my pizza horizon was indeed widened big time. Red sauce, white sauce. Elaborate toppings and fancy names. Thin crust, thick crust, medium crust. Expensive. Cheap. Good. Really good. Quite bad. We definitely didn’t have pizza nearly as often as the regular New Yorker, but often enough for me to have collected a bunch of treasured memories.
The conclusion is simply that pizza is really good. And that we wanted to share a recipe for a topping combo we hold especially dear – that is, butternut squash, (almost) caramelized red onions and dino kale. Ah, it’s so good. The dough recipe that we used here is for “Roberta’s Pizza Dough” (Roberta’s is a hot spot for pizza lovers in NYC), published on The New York Times’ cooking website. You can normally get hold of a recipe there once for free before access gets restricted, hence us not posting a link here – but google and you’ll find it. We really liked how it came out – thicker than a typical thin crust pizza, with very nice and chewy edges. That’s really all there is to it – hope you’ll like it!
Makes 4 smaller pizzas (approx. 20 cm across)
Pizza dough for 4 smaller pizzas (we doubled Roberta’s recipe)
1 large red onion (~250 g), cut into thin wedges
1 small butternut squash (~1 kg), peeled, de-seeded and cubed
1 tbsp olive oil
1/2 tsp salt
100 g blanched or frozen dino kale (~200 g fresh)
7 dl mild cheese (~250 g), grated
- Set the oven to 200ºC. For instructions on blanching the kale, see this recipe for Slow Cooked Kale B
- owl. If using frozen, just defrost and chop.
- Place the squash and onions on a parchment covered oven sheet and mix with olive oil and salt. Roast in the oven for 10 min, and then toss. Bake for another 10 min or until just about done (try to avoid letting the cubes get too mushy). Set aside the squash and onions.
- Raise temperature of the oven to 275ºC. If using a pizza stone, place this in the oven to preheat. Meanwhile, prepare the dough as per the dough recipe. You should end up with 4 small pizzas, approximately 20 cm in diameter.
- Top the dough with the ingredients. Start with cheese, then the butternut squash, onion and dino kale. Transfer to pizza stone or an oven sheet with parchment paper and bake for 5 minutes. Watch carefully so the topping and crust don’t burn. Depending on the exact temperature of the oven and if using a pizza stone, it could take anywhere from 3-10 minutes. Enjoy!