Pizza Two Ways

Posted on September 19, 2016 by Anna

The Meat Free Monday Cookbook includes iresistible vegetarian menus for every week of the year

You are making two pizzas here, one topped with red onion and mozzarella, the other with butternut squash and feta. They make a lovely pair. You wouldn’t call butternut squash a standard pizza topping, but it turns out to be an inspired one.
Recipe by Laura Bailey

Serves 4
21/2 cups bread flour
1/2 teaspoon instant yeast
a large pinch of salt
1 tablespoon all-purpose flour
1/2 cup water
1/4 butternut squash, peeled and thinly sliced into crescent shapes
1 garlic clove, finely sliced
2 large red onions, cut into 24 wedges
1/3 cup water
2 tablespoons balsamic vinegar
3 tablespoons soft brown sugar
4 ounces mozzarella
4 ounces feta

Preheat the oven to 350°F.
To make the pizza dough, combine all the dry ingredients in the bowl of an electric mixer with the dough hook attachment. Slowly add the water. Allow the ingredients to combine and continue kneading the dough on a low speed for about 10 minutes. Leave the dough in the mixer bowl, cover it with plastic wrap, and leave in a warm place for about an hour.
Place the butternut squash and garlic in a baking dish. Drizzle with olive oil and sprinkle with some salt. Cook in the preheated oven for 15–20 minutes. When the squash is cooked, remove from the oven and increase the heat to 400°F.
Heat some olive oil in a saucepan, add the onions, and brown for about 5 minutes or so. Add the water, balsamic vinegar, and soft brown sugar. Bring to a boil, put a lid on the saucepan, and reduce the heat. Simmer until most of the liquid has evaporated. You should finish up with sweet, sticky, deep purple onions.
Divide the dough in two. Dust a work surface with flour, and roll each one out to about 12–14-inch rounds. They should be nice and thin. Place each pizza base on a baking sheet.
Spread a fine layer of pesto on each base. On 1 base, add the caramelized onion—you won't need all of it—then tear the mozzarella and place on the pizza. On the other base, add the butternut squash and crumble the feta over the top. Season with a little salt and freshly ground black pepper, and bake in the oven for about 10–12 minutes. Serve with a handful of arugula on each and some toasted pine nuts on the butternut squash pizza.