Sorry for the lack of activity here; the new year is off to a crazy start! The Boyfriend is now The Fiancé! And then we both promptly got sick. Anyway, I’m back with a winter vegetable pizza; it’s a nice, rich twist on my normal veggie pizza. Made with homemade whole wheat pizza dough (with some flax seed meal if you’re feelin’ fancy!) and your favorite type of greens (spinach, kale, and collard greens would all work here), this is a great winter pizza with tons of taste and nutrition.
Butternut Squash, Goat Cheese & Greens Pizza
yield: 1 large or 2 medium pizzas
- 2 cups 1/2-inch cubed butternut squash
- 1 tablespoon plus 1 teaspoon olive oil, divided
- dash salt
- several grinds of freshly ground black pepper
- 1 medium red onion, halved and thinly sliced
- 1/4 cup all-purpose flour
- 16 ounces homemade or store-bought pizza dough, at room temperature
- 2 cups chopped fresh baby spinach or your favorite greens (I used collards here)
- 4 ounces crumbled goat cheese
- 1/2 teaspoon dried thyme
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11” x 16” cookie sheet, not heated).
- Toss squash with 1 teaspoon oil, and salt and pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside.
- In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with salt and pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat.
- Turn oven up to 550°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10” x 16” rectangle. Top with squash, onion, greens, cheese and thyme. Bake on the inverted cookie sheet or on a pizza pan until crust is crispy and cheese melts, 10 to 12 minutes.
Spinach & Goat Cheese Turnovers
recipe by Laura C Martin from The Green Market Baking Book
1 tablespoon olive oil
1/2 green onion, thinly sliced
2 cloves garlic, minced
2 large bunches spinach, stemmed and chopped
2 ounces softened goat cheese
1/3 cup pine nuts
3 tablespoons parmesan cheese, grated
1/2 teaspoon chopped parsley
1 teaspoon lemon zest
salt and pepper to taste
4 frozen phyllo sheets, thawed
1/2 cup, 1 stick, unsalted butter, melted
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Turn the heat to high, and add the spinach. Saute until spinach has wilted, about 5 minutes. Drain the spinach mixture by pressing it with a wooden spoon to get rid of as much excess moisture as possible.
Transfer spinach mixture to a bowl and let cool. Add the goat cheese, pine nuts, parmesan, herbs, and zest. Mix to combine, and season to taste with salt and pepper.
Place one phyllo sheet on your work surface. Cut the phyllo lengthwise into 3 equal strips. Brush one of the strips with melted butter and place 1 heading tablespoon of filling at one end of the strip. Starting with the corned, fold the dough over the filling to form a triangle. Repeat folding the triangle over itself the entire length of the strip. Brush top with butter and place on a silpat or parchment lined baking sheet. Repeat with the remaining pastry and filling.
Cover with plastic wrap and chill for 30 minutes. Preheat oven to 375 F and bake for about 15 minutes, or until they are golden brown. Serve hot, or at room temperature.