Roasted Butternut Squash, Pine Nut and Goat Cheese Pizza

Breville Test Kitchen

Roasted Butternut Squash, Pine Nut and Goat Cheese Pizza

Name: Roasted Butternut Squash, Pine Nut and Goat Cheese Pizza
Cook time: 2100 s
Total time: 9300 s
Yield: Makes 3
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 2 tsp granulated sugar; 2 tsp flaky sea salt; 1 tbsp olive oil; 1 cup (8 fl oz) lukewarm water - approximately; 21 oz butternut squash - peeled and cut into ¾-inch pieces; 3 tbsp olive oil - divided; Flaky sea salt - to season; Freshly ground black pepper - to season; ¾ cup (2½ oz) shredded mozzarella cheese; ¼ cup (¾ oz) finely grated parmesan cheese; ¼ cup (1¼ oz) pine nuts - toasted; 3½ oz goat cheese - crumbled; Arugula; Extra olive oil

This one has all the golden fall feels with roasted squash and creamy goats cheese. The pizza stone absorbs moisture and ensures evenly distributed heat for a crispy delicious crust. It’s a cozy slice of perfection you won’t want to share!

2 hrs 35 mins total time

35 mins active time

Easy

Makes 3

Ingredients

Measurements:

For the dough

3⅓ cups (17½ oz) bread flour
2 tsp instant dried yeast
2 tsp granulated sugar
2 tsp flaky sea salt
1 tbsp olive oil
1 cup (8 fl oz) lukewarm water
approximately

For the topping

21 oz butternut squash
peeled and cut into ¾-inch pieces
3 tbsp olive oil
divided
Flaky sea salt
to season
Freshly ground black pepper
to season
¾ cup (2½ oz) shredded mozzarella cheese
¼ cup (¾ oz) finely grated parmesan cheese

To serve

¼ cup (1¼ oz) pine nuts
toasted
3½ oz goat cheese
crumbled
Arugula
Extra olive oil

Instructions

1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into three, 8¾ oz pieces.
4To make the topping, preheat the oven to 400°F. Place the squash in a greased roasting pan. Spoon over 2 tablespoons of the oil and season with salt and pepper. Turn to coat. Roast for 25-30 minutes, or until the squash is light golden and tender.
5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
6Roll out each piece of pizza dough to form a 9-inch oval and place each on a 11-inch square piece of parchment paper.
7Prick the crusts with a fork or pizza docker.
8Spread 1 teaspoon of the remaining oil over each pizza crust. Divide the toppings evenly among the crusts.
9Select the CLASSIC crust setting.
10Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
13Repeat with the remaining pizzas.
14Sprinkle with pine nuts and goat cheese. Top with arugula leaves. Drizzle with olive oil and season with salt and pepper. Slice and serve.