Kabocha Squash Pizza with Garlic Cream
Servings 1 12" pizza
Ingredients
Pizza
- Pizza dough enough for 1, 12” pie
- Flour for dusting
- 3 oz 90g torn or shredded mozzarella cheese
- Dill for finishing
- Olive oil for finishing
Garlic Cream
- 1/4 cup 65g heavy cream
- 1 6g garlic clove
- 1/2 teaspoon kosher salt
Kabocha
- 4 ounces 114g kabocha squash
- 1 tablespoon sunflower oil
- Salt
Instructions
- Preheat an oven or grill (whichever you prefer for cooking pizza) and let the pizza dough rest, covered, at room temperature while preheating and prepping.
- To make the garlic cream: Place the cream in a small skillet over medium heat and grate the garlic on a microplane into the cream. Add a small pinch of salt. Bring to a boil and cook until the cream slightly thickens and reduces to about 3 tablespoons of cream, 2-3 minutes. Remove from heat and let cool.
- To cook the squash: Cut the squash into ¼”-thick slices. Heat the oil in a large skillet over medium-high to high heat, using a vent fan if you have one. Add the squash slices in a single layer. Sear until mostly brown on one side, flip, and repeat. Watch the squash closely—it will cook quickly over the high heat. Once both sides have a good sear, remove from the heat, cover, and let sit until squash is tender.
- To make the pizza: Stretch the dough into a 12” circle. Place on a floured pizza peel and spread the garlic cream over the dough. Top with the cooked squash, then sprinkle with the mozzarella cheese. Bake until the cheese is bubbly and the crust is golden brown and cooked through. (The cook time will depend on your chosen pizza-making method.)
- To finish the pizza: Once the pizza is cooked, sprinkle it with enough dill to make you happy and finish with a drizzle of olive oil before serving.