Roasted Butternut Squash Pizza

I had this amazing pizza at a restaurant and I had to try to recreate it!
Ingredients:
2 cups cubed butternut squash
1/2 sweet onion cut into ringspizza dough
2-3 Tbsp. butter (more for roasting the squash)
2 Tbsp. brown sugar
1 tsp. sugar
1 tsp. olive oil
ground sage
2-3 Tbsp. balsamic vinegar
1/2 cup mozzarella cheese

Toss the butternut squash in some butter, brown sugar and sea salt. Roast at 425 for about 25 minutes or until tender and brown. In a small pan, slowly cook the onions with salt pepper, a dash of olive oil and some butter (just a smige!). Cook slowly to caramelize. Once the onions start to brown slightly, lightly sprinkle with some sugar. Continue to cook down the onions and at the end add a splash of balsamic vinegar. Set aside. In a small sauce pan heat the butter over medium heat and continue to cook util the butter starts to brown. Set aside.
Roll out pizza dough, brush with the brown butter, put on the balsamic vinegar and cheese. Top with roasted butternut squash, caramelized onions and sprinkle with the sage. Bake at 475 for about 9 minutes and enjoy!

Goat Cheese & Olive Flatbread

I’ve recently found that on our Friday night pizza nights, I’m stuck with some leftover dough. I’ve tried to create some fun desserts like this and that, but now I’ve just been putting the extra dough in a zip lock and putting it in the fridge. You know what I’ve discovered? A day or two later, the dough looses some yeast power and makes great flat bread that gets really crispy! It’s awesome!




Here is our latest creation:
left over pizza dough
olive oil
2 garlic cloves, crushed
4 Tbsp. goat cheese
1/4 c. kalamata olives, chopped
fresh basil leaves, torn (about 5 large leaves)
freshly grated parmesan cheese
1/2 tsp. red pepper flakes

Roll out your dough, brush with olive oil and spread the crushed garlic over it.  Crumble the goat cheese on the pizza, followed by the olives, basil and parmesan cheese.  Finish with a sprinkle of red pepper flakes and bake at 450 for about 10 minutes until brown and crispy.  Great as a snack or appetizer!

Chive Scrambled Egg Pizza

Pizza dough (here is my favorite)
2 eggs (per individual pizza)
Chopped chives
Butter for the skillet
S&p
White cheddar gruyere cheese

Portion out your pizza dough into individual small pizzas. Roll into small circles and brush with olive oil and bake according to your dough’s directions, less 2 minutes. Take the crust out, flatten any bubbles that may have risen up. Scramble up 2 eggs with chives and s&p in a lightly buttered skillet. Slightly undercook the eggs. Place eggs on top of pizza crust and top with shredded white cheddar gruyere cheese and return to the oven for about 2 more minutes. Delicious!

Mini Cinnamon Rolls

*I made a mini version of the following recipe from EDFM. I only put butter, brown sugar and cinnamon on the rolls and placed them in a greases mini muffin pan to make mini cinnamon rolls!

All-purpose flour, for work surface

1 recipe Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen

1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature

1 cup packed dark-brown sugar

1 1/2 cups pecans, chopped 1/2 teaspoon coarse salt

Directions

1.On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

2.Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

3.Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Soft Pretzels

Once again Every Day Food Magazine doesn’t disappoint! They suggested making soft pretzels out of pizza dough and we did – they were amazing!
To my favorite pizza dough recipe, we added cinnamon and raisins to one batch – topped with Turbinado sugar and the other batch was plain with kosher salt on top (served with mustard of course). I recommend eating them out of the oven or the same day. They got a little tough the day after. But this would wow a crowd at a party and my girls had a blast rolling out the dough and twisting it up!!

Here are the directions