Alison and I decided to make pizza. She made the dough since, as a side job, she worked as a cook at a pizza shop for a couple of years. She can even spin the dough in the air!
Then I made all toppins. This creation turned out amaaaazing! No joke. The sauce was a homemade fig chutney, and I topped it with goat cheese, fresh mozzarella, caramelized shallots, roasted acorn squash, fresh chopped garlic, and thyme.
Glamor shot of the Fig, Acorn Squash & Goat Cheese Pizza!
We used white whole wheat flour, which was a new thing for us. The fig chutney was just chopped figs rehydrated with garlic, salt, and ginger (I think, look up a recipe if you’re a stickler for detail)
Now spread it out!
Goat cheese and fresh mozzarella. Nom!
Now lay it out! With some fresh thyme and minced garlic.
Roasted halved acorn squash, scooped it out, dice it and mix it with butter. Caramelize the shallots with some salt and butter. Get some good butter and use it sparingly with canola oil and you won’t need to use too much for lotsa flavor.
Now put them toppins on!
Bake at 400-500 degrees depending on how you want the crust to turn out. I use a cast iron pizza pan which makes me feel both fancy and rustic.
Make sure not to burn the crust. It will keep cooking and crisping after you take it out of the oven.
Fin! Fig Chutney, Acorn Squash, Caramelized Shallots & Goat Cheese Pizza.
You need to know…
I'm a graphic designer by trade and a cook by hobby.
I've just moved back to my home state of California from Boston, Mass. My array of available fresh ingredients has just multiplied like a group of happy bunnies.
I will cook anything and everything. I also like to eat, a lot! Let me show you what I'm cooking and eating.