Tuesday, October 7, 2014

My Favorite Fall Pizza

Upon moving to Back Bay last year, josh and I quickly realized that there was a shortage of really great options when it came to ordering pizza. Sure, we have our favorites (I love you Figs!), but for the most part, we always felt pretty unsatisfied with most of the delivery options. So, we've been doing a lot of experimenting over the past year in a quest to create the perfect pizza ourselves. We invested in a pizza stone, tried countless types of dough across the city, and have added just about every topping imaginable. Fast forward to today, and pizza has become one of our favorite meals to make together.

What I love most about making pizza is the endless possibilities. You can keep it simple with just some red sauce & cheese, or create a more elaborate mixture of several toppings & ingredients. You can also divide it in half to create two completely different meals, which works well for us because let's face it, sometimes josh doesn't feel like having a whole onion on every pizza, and I don't feel like having BBQ sauce on mine. It's a great way to make one dinner while making everyone happy.  Separate but together. Ying & yang. 

And I think the fall recipe we just landed on takes the cake. It has a light pesto base with both mozzarella & goat cheese, fall flavors like roasted butternut squash & white onion, chopped walnuts for an added crunch, and is topped with fresh arugula and a drizzle of balsamic glaze. It is the perfect blend of sweet & savory and I think it's safe to say it's my new favorite fall pizza. This one hits the spot! 
- pizza dough of your choice (we really like the homemade dough at Shaws but used Boboli pre-made crust for this post)
- pesto 
- shredded mozzarella
- goat cheese
- walnuts
- 1/2 white onion
- 1 cup butternut squash 
- arugula 
- balsamic glaze 

To make:
Heat the oven to 450 degrees. Dice up about half of a white onion and a cup of butternut squash and roast for about 15 minutes with a little olive oil and pepper. While those are roasting, lay out your dough & then spread a very thin layer of pesto as a base. Add desired amount of mozzarella and goat cheese and then sprinkle with some chopped walnuts for crunch. Remove onion/squash from the oven and spread evenly over the top of the pizza. Put the pizza back into the oven (directly on rack) for about 15 minutes or until the crust is brown. Then, remove and top with a layer of arugula and balsamic glaze. 

And obviously as new self-proclaimed pizza chefs we have been eyeing a lot of pizza tools & cooking essentials lately - here are some of my favorites. Some if these will definitely be going on our registry!

Happy pizza making!

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