The end result..the squash pizza was amazing, the potato pizza was ehh. I think it was the dough which was just not right for this type of creation. I also believe that in Italy they are not light on the oil and salt, which makes for an awesome potato pizza!
I have also made the squash pizza many times and have perfected the recipe. If you had to choose, go with with squash.
Squash Pizza:
Pizza dough (use your favorite or go nuts and make your own)
1/2 butternut squash (Kimball Farm)
goat cheese (Vermont)
leek or scallion sliced (as much as you like) (Drumlin Farm)
sage (dried or fresh)
This is not an original idea, but one I adapted from a pizza place I use to frequent when I lived on the Fenway. The squash replaces tomato sauce, so cut it in half, peel it and dice into cubes. Steam the squash until tender and then mash until creamy puree. Smooth over dough covering the whole surface. Add sliced leeks, dollops of goat cheese and sage. Add as much of the toppings as you like. I have never in my life said a meal would be better with less goat cheese...so have fun and add what you will..
Potato Pizza
pizza dough
1 potato (Kimball Farm)
oil
rosemary
Slice the potato very thin (use a mandolin if you have it) and layer onto dough. Drill oil, salt and rosemary on top. This will take longer to cook than the squash pizza..
BEFORE |
AFTER |
The squash one sounds amazing!!
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