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Butternut Squash Breakfast Pizza
A seasonal brunch pizza bursting with fall flavors and the balance of sweet & heat.
Prep Time: 00:00
Cook Time: 00:00
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon active yeast
1 teaspoon salt
1 cup honey
2 raw, hot peppers (chili, jalapeno, etc. )
1 whole butternut squash
1 tablespoon olive oil
1 cup shredded gouda cheese
1 egg handful of arugula
1Begin with your crust. Measure out 1 teaspoon active yeast + 3/4 cup warm water & add to mixing bowl together. Whisk lightly. Add both flours to the bowl. Knead with your hands for about 5 minutes into ball-ish shape. Let the dough rest 1-2 hours at room temperature, as it will slowly rise. While dough rests, move on to next steps below.
2Place small saucepan on stove at medium heat & pour in 1/2 cup honey. Thinly slice 1 small hot peppers & place in honey. Cook until surface bubbles form. Turn down to simmer for about 30 minutes. Strain the honey, getting rid of any pepper slices/seeds. Your hot honey is complete.
3Preheat oven to 400 degrees. Peel and cube butternut squash into about 2 inch pieces. Place on baking sheet lined with parchment paper. Top with little olive oil, salt, and pepper. Bake for about 20 minutes at 400 or until desired tenderness.
4By now, your dough should have risen. Once ready to bake, preheat the oven to 500 degrees. Roll out the dough to desire thickness (keep in mind whole wheat flour will make crust naturally more dense). Bake for about 7 minutes total – rotating the pan about halfway through to ensure an even bake. Let cool and turn the oven down to 400 degrees.
5Glaze the crust with 1/4 cup hot honey. Top with layers of 1/2 cup shredded gouda cheese + all butternut squash + additional 1/2 cup gouda. Throw back in the oven for 5-7 minutes. Fry up an egg while waiting.
6Top off with large handful of arugula + any remaining honey + egg + black pepper.
Crust: if using whole wheat flour, press out very thinly (1/4 inch or less) due to whole wheat's density. Hot honey: use only half a hot pepper if you're not a fan of spice. Arugula: be sure to top just before serving to avoid it becoming wilty/slimy from heat.
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