Butternut Pizza Crusts

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It is the littlest things in life that excite me. Seriously I am the easiest person to please. Today Jan came in with a ‘present’ for me. I turned around to find a butternut squash with a little face drawn on. I was literally giddy (see I told you it doesn’t take much). So many ideas crashing through my head. Later as we were chattering on in our foodie speak, I was thinking of the cauliflower pizza crust I was getting ready to make for my co-worker Julie. Hmm….what if instead I used butternut? Why not? I do not routine. I am constantly changing things. If something gets comfortable, I’m ready to try something new. I am always down for better. I have done cauliflower pizza crusts so many times, that frankly I’m over them. They’re cliche and trendy. I have this phobia of going with the crowd. So if something catches on, I’m ready to move on to bigger and better pastures. Plus its Fall and butternut (as I’ve exclaimed for weeks now) is my favorite fall flavor. I am branching out.

And here are the results of said experimentation’s. I have to say personally I was so pumped about this crust and pizza when I made it. There is something about conceptualizing something and then having it come to life. It’s the high that the creative process brings. The proudness that fills you up from making something with your own hands. It’s like having a dream come true.

Feel free to play with toppings, I was playing on some savory/sweet combinations.

gcPFpWgge78DVgX1A8d9Y8qCTY77r2t1QsQQoEipDPM=w788-h524-noButternut Pizza Crusts

  • 1 butternut squash
  • 3 eggs
  • 1 tbsp bacon fat
  • 2 tbsp Italian Seasoning
  • 1 tsp sea salt
  • 1/4 cup cheese

Toppings

  • Tomato sauce (feel free to make your own)
  • 1/2 sliced onion
  • 3 cloves chopped garlic
  • 1/2 sliced apple (thanks to Carol @ the market for mine)
  • Kale
  • Bacon
  • Sausage

013Let’s Make it Happen: I began by taking a peeler to the butternut. I then quickly sliced and diced sections. Toss them into a pot of water. Boil until the squash is tender. Strain. Process with eggs (thanks to my friend Judy for farm-fresh eggs), cheese, bacon fat (from the bacon you cooked for the topping), seasonings, and salt. Spray a baking pan. Pour the puree into the bottom of the pan. Spread it out evenly along the bottom. Bake @400 for 15 minutes or so, until there is a nice crispness to the top.

While the crust is baking, brown up the sausage and fry the bacon. When they’re done, saute the onion, garlic and kale in the bacon fat. Slice apples separately. I then tossed the apple in cinnamon with a drizzle of honey. I also opted against pre-cooking them because I wanted to leave them crispy for a variance of textures.

When the crust is ready, it’s time to assemble this beast. You know the routine: tomato sauce, veggies, meat, and then sprinkle some cheese on top (or go for a dairy-less version, I almost stopped myself at the bacon). Let the cheese melt. Slice and serve!

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