Homemade Pizza with Roasted Butternut Squash and Fried Sage

Remember that time that we got caught in the rain? We were covered in goose bumps and our clothes and hair stuck to us. I remembered the sky being blue, how could I get us into this mess. We laughed and laughed at the fact that we had just spent hours getting ready only to be drenched as we ran into the hall. Who knew that could be thunder; it was May for god sakes.

We made it through the ceremony and all the pictures, the high speed ride to the Hudson where we boarded the ship. Later, in between toasts – glasses clinking, we watched through the window as Issa and Marie ran to the edge of the pier minutes too late for the party.

We didn’t pay at the Waldorf Astoria. The rooms weren’t worth it, but maybe the lobby bathroom was the most beautiful one I’ve seen.

We skipped waiting in line for cupcakes and waited instead for Marc Jacobs.

We sweated through our clothes on the way to see Mary Poppins and I changed into a skirt in front of a dress shop in SoHo. 

We danced in caves and snuck Joey in with us.

Remember the drunk babies in Brooklyn. Babies Gone Wild. Just us, Genevieve and our soft serve.

Brunch next to central park, we were so glamorous.

Now I can’t sleep, you are going to be here in four days. I am standing in my kitchen thinking of all the things I will soon be forcing you to eat and snacking on pizza with so much sriracha my lips are probably twice their normal size.

Pizza Dough

4 ½ cups flour 
2 TS salt
1 TS instant yeast
¼ cup olive oil
1 ¾  cups ice cold water
Flour for  dusting
**Make ahead and keep refrigeragated for week night dinners, impromptu guests or late night snacks when you are too excited to sleep.  

Really… Anything you want…get creative

With the dough hook attached to your stand mixer, combine the dry ingredients and then slowly add the ice cold water and olive oil. Allow to knead for about 7 minutes or until the dough has formed a ball and the sides of the bowl are completely clean. Dust flour onto a work surface and move the dough there. Cut the dough into six equal pieces and lightly and completely dust each portion with flour, set on a greased baking sheet and allow to rise. This usually takes about 2 or 2 ½ hours. This is the point where you would refrigerate or freeze if you wanted to.

To make one pizza, stretch one portion of dough into somewhat of a circular shape that is ¼ of an inch thick. Choose your toppings wisely.

This time I used sage breakfast sausage, roasted butternut squash, goat cheese and fried sage leaves. 
PreHeat the oven to 450°

Drizzle with a little olive oil and place on a cast iron pan.

Bake until the crust has browned and cooked through, you can check for doneness on the underneath side, mine usually take about ten minutes. Enjoy!

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