I bet you’ve been wondering what I did with the extra butternut squash puree from the gnocchi I made a week and a half ago. And if you weren’t wondering, then you didn’t notice that the pictures clearly contained way more than one pound of cubed squash. In fact, I roasted not one but two whole pounds of the orange winter veggie, as I have at least five other uses for leftover roasted butternut squash, including lasagna. And, thanks to some inspiration I derived from a lunch with Bill at Google’s infamously foodie friendly cafeteria almost a year ago, pizza has become one of those uses.
Yes, I could have made my own dough and incorporated the squash into it, but that’s a little too close to a gnocchi remix for me. Instead, I froze the roasted butternut squash puree for a week, then defrosted it, drained excess liquid, and used it as a pizza sauce.
Spread over the rolled-out dough, the puree itself tastes so rich and luscious that the pizza doesn’t need any crazy or heavy toppings. (more…)
From the simple dough-sauce-cheese combo to toppings galore, what’s not to like about pizza? Pizza offers incredible flexibility and can accommodate everyone from the most adventurous eaters on down the foodie totem pole to the blasphemous cheese-haters picky eaters.
Pizza is also really easy to make at home if you buy fresh dough from your local pizzeria or Whole Foods, and then you won’t be limited as to toppings or sauces. Big fan of a standard Margherita pizza but want to use heirloom tomatoes? Now’s your chance! Want to transform left over barbecued chicken from the weekend into a different-but-delicious dish that won’t leave your family groaning about eating left overs? Make barbecued chicken pizza – or any type of pizza with chicken on it, for that matter.
So here I am, pontificating the merits of pizza as though you weren’t already pizza’s biggest fan. But let me tell you, as delicious as six slices a slice can be straight out of the oven, or after a night of embracing your inner lush, or for breakfast even after it sat on the counter all night (I know – unsafe practice; but I don’t know anyone who has ever gotten sick from it), pizza has never been quite so irresistible as it is in the rolled-up and sliced form of a pizza swirl.