Recipe of the Week: Butternut Squash Chantrelle Pizza

Get your seasonal veggies in and your pizza fix on with this autumnal recipe

By Shuchi Mehta September 30, 2014

slice-heathers-pizza


I don’t know about you, but I could eat pizza every day and at every meal. Due to my pizza-holic nature, however, my tastebuds find themselves in the typical marinara-mozzarella-green peppers rut too often and crave change. Heather Christo, Queen-Anne chef, cookbook author, entertainment expert and the solution to my humdrum pizza problem, puts it perfectly when she describes this decadent mélange of flavors as “fall in a pizza.” With seasonal, Vitamin D- and iron-rich chanterelle mushrooms, butternut squash and creamy brie, this recipe is a perfect dinnertime delight to celebrate the arrival of October. Give this recipe a whirl and see pizza in a whole new light.

Ingredients

  • 12 ounces of butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • salt
  • 2 cup chantrelles, quartered
  • 2 teaspoons butter
  • kosher salt
  • 1 pizza dough at room temperature (Heather uses Trader Joes’)
  • 1 tablespoons olive oil
  • 2 teaspoons rosemary needles
  • 1 pinch red pepper flakes
  • 8 ounces brie cheese (Heather uses cambozola)

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a large Saute pan, heat the olive oil over medium heat. Add the butternut Squash and stir to coat with the olive oil. Sprinkle the squash with kosher salt and stick a lid on the pan. Cook the squash for 10-12 minutes, stirring the squash every few minutes.
  3. In a small pan melt the butter over medium heat and add the mushrooms. Sprinkle the mushrooms with salt and gently cook for 3-5 minutes until soft.
  4. Roll the pizza dough out and fold the edges over into a crust. Rub the surface of the crust with the olive oil and sprinkle it with the rosemary, red pepper flakes and a little kosher salt.
  5. Bake the dough at 425 degrees for 10 minutes until the crust is golden.
  6. Add the brie cheese.
  7. Add the butternut squash.
  8. Add the chantrelles and a drizzle of olive oil.
  9. Bake the pizza another 5 minutes until the cheese is hot and melted.
  10. Slice and Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

 

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