Its a couple of days before October so according to the calendar it is fall but the weather is only changing slightly so it is hard to really notice except by the date on the calendar. However, as I look out the window into the cloudy Sunday morning, listening to the birds churp, it feels like fall and I am calm and happy. I am house sitting at some friends for the next couple of weeks while they are in Europe which means I get to enjoy all the benefits of an actual house that my studio apartment does not offer including: washer and dryer, backyard with hammock, garden with organic vegetables, a TV, a driveway to park in, and two KITTIES! Oh, #lifeperks! Yes, I just started a new hashtag. Hopefully it catches on more the Gretchens attempt at making “Fetch” happen.
Speaking of happenings! This pizza, although is still a work in progress, is delicious and I wanted to share the recipe. I was attending a potluck with my girls and I knew I wanted to bring something with brussel sprouts and butternut squash. I had planned on making a roasted dish of veggies but decided to step outside of the culinary comfort zone and turn my dish into pizza because really, what is better than wine and pizza with your girlfriends? nothing.
What you need:
1 store bought pizza dough- I used whole wheat from Trader Joes
2 1/2 cup butternut squash- cubed
1 1/2 cup brussel sprouts- stem removed, cut in quaters
1/2 cup leeks
3 Tbsp butter- divided (optional vegan)
1/2 cup medjool dates- chopped (optional)
1-2 Tbsp almond milk
1 garlic clove- chopped
pinch pink salt and pepper
coconut oil spray
1. Pre-heat oven to 425f, prepare ingredients as specified above.
2. Prepare dough as specified by instructions. Mine said to leave out of fridge for 30 minuets to bring to room tempurature.
3. Lay out butternut squash on a prepare baking sheet and bake for 13-15 mins. or until easily perced with a fork.
4. While squash is baking, spray a sauce pan with coconut oil and melt 1/2 of the butter over medium heat. As it starts to brown slightly, 2-3 minutes, add the brussel sprouts and garlic to the pan and stir occasionally until they are soft. 4-5 minutes. Set aside.
5. In the same suace pan, spray a little more coconut oil, melt the butter and immediately add the leeks. Stir constantly until they are slight transluent and start to brown. 5-6 minutes. They will finish cooking in the oven when the entire pizza is baking.
6. When butternut squash is done, trasnfer it to a blender with the almond milk, cinnamon and a pinch of salt. Blend until smooth puree is reached.
7. On a floured pizza stone, stretch the pizza dough by hand (or roller) to 12 inch diameter. Spread the butter nut squash mixture on as the sauce, layer the brussels, leeks, dates if using and season with pink salt and pepper.
8. Bake according to pizza doughs directions. Enjoy!
I hope you love this recipe! My boyfriend said he didnt think it needed the dates because the butternut is already so sweet, so if you are watching your sugar or want something less sweet then feel free to omit. You can use real or vegan butter whatever works best for you. Also, try adding additional seasoning like cayenne, or cumin if you want to kick it up a knotch. zi served with with a tahini, honey pesto dip. I combined, i didnt measure it out, I added premade vegan pesto to tahini and honey to taste. Enjoy!