- ¾ cup warm water
- 2½ teaspoon instant dry yeast
- ¼ cup honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2- 2 cups white whole wheat flour (or unbleached all purpose)
- 2 cups butternut squash puree (see note)
- 2 cloves garlic
- 1 spring rosemary
- 1/2 cup crumbled blue cheese
- 3-4 ounces shredded mozzarella cheese
- In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
- In a food processor, pulse garlic and rosemary until broken into small pieces. Add the butternut squash and puree until smooth.
- Once your dough has double in size, preheat your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
- Spread the squash puree over the pizza dough and top with mozzarella cheese and blue cheese.
- Carefully transfer pizza to the stone and bake until cheese is bubbling and crust is golden, 12-15 minutes. Let cool for 5 minutes before slicing.
To make puree: slice a butternut squash in half, remove the seeds, and place cut side down in a roasting pan. Fill with a 1/4″ of water and roast butternut squash at 425˚ until tender, 40-50 minutes depending on size. Remove and scoop out the squash. Alternatively, peel and cube butternut squash. Bring a pot of water to a boil and add butternut squash. Boil until tender and mash.