A long time ago, I promised seasonal pizza recipes. And while I make pizzas all the time, I don’t usually post them. Today, that changes! Here is the first of what I’m sure will be many seasonal pizzas. I always use Mom’s Pizza Dough, and while the dough is resting, prep my other ingredients. Making pizza is also my #1 way of using leftovers – or what I like to call, making a Kitchen Sink pizza.
The biggest thing I have learned over the years about shopping and eating smart is to fully utilize your ingredients – your goal should be to have nothing rotting in your fridge by the end of the week, and when it’s time to do your big grocery shop you have a nearly-empty fridge. Challenging myself like this has been fun, and its better for your wallet and ultimately for the environment (less waste!). So, yes, this is two recipes in a row that use butternut squash. But that is because I am a university student on a budget, and this blog is about my real life cooking. The same reason applies to the series of pumpkin-related posts (plus I just love pumpkin). Winter may not be the most inspiring time of the year when it comes to beautiful produce, but I promise there are endless possibilities with squashes, brussel sprouts, potatoes, leeks, pomegranates, grapefruits, pears, etc. Check out a list of winter’s seasonal produce and get inspired here.
To further the point of sustainability – grow your own herbs! Start planning now what you can plant in the spring. Whether you live in a small apartment (like me) or have a house with a sunny yard, there are herbs and vegetables that you can grow. IKEA has lots of options for small-space friendly gardening solutions. Know your sunlight situation and your favourite herbs and you’re set to make something beautiful grow. There is nothing more satisfying than going to your garden to snip herbs instead of buying a cilantro bunch in a plastic bag, let me tell you! As we move closer to Spring, I’ll be posting more about my own home gardening situation so we can grow together (yes, pun intended).
BUTTERNUT SQUASH + PESTO PIZZA
PREP TIME: 10 minutes
ACTIVE TIME: 18 minutes
TOTAL TIME: 28 minutes
YIELDS: 2 pizzas
- pizza dough (recipe here, use full portion)
- 2 tbsp pesto, divided (make your own or use store-bought)
- 1 cup butternut squash ribbons (instructions below)
- 1/2 red onion, cut into crescents
- 2 1/2 tbsp olive oil, divided
- 2 tbsp pumpkin seeds
- 1/3 cup fresh mozzarella, shredded
- 1/2 cup freshly grated Parmigiano-Reggiano
- salt + pepper
- Preheat oven to 425 F. To make the butternut squash ribbons, use a vegetable peeler to remove the outer skin of the squash, and discard. Continuing to use the peeler, create ribbons by running the peeler down the length of the squash. Once you have approximately 1 cup, place in a small bowl and massage with 1/2 tbsp olive oil, salt, and pepper. Set aside while you prep the rest of the ingredients.
- Brush each pizza dough with 1 tbsp olive oil, and then add pesto with 1 tbsp per pizza (increase if you love garlic like me). Layer the fresh mozzarella, the red onion crescents, and then sprinkle feta and pumpkin seeds. Add the butternut squash ribbons, and be sure to have some standing on their edges. This allows them to gently crisp.
- Season pizza with salt and pepper, and bake in your preheated oven for 18 minutes, or until edges are golden and cheese has melted. Remove from oven, then sprinkle with Parmigiano-Reggiano. Eat!