Butternut Squash and Tageggio pizza
by Irene Vlach
Ingredients
- 1 cup eau
- 2 3/4 farine
- 2 Tbsp huile d'olive
- cornmeal, fine
- 3 lb butternut squash, peeled, seeded, in 1/2" cubes
- 6 Tbsp huile d'olive
- poivre
- 1 1/2 lb taleggio
- 1/4 cup thym, fresh
- 1/2 cup parmegiano-reggiano, grated
Instructions
For 2 pies.
Prepare yeast. Make dough. Place in lightly oiled bowl. Let rise about 40'. Punch down, fold
back 4-5 times, let rise another 30-40'. Punh down again, turn out onto a lightly floured work
surface. Divide into 2 pieces. Knead each piece 4-5 times, then form a smooth ball. Return one
ball to oiled bowl, cover. Pat remaining ball into a flattened disk; cover and let rest 5'.
Springle working surface with
Meanwhile, heat oven to 450 F with the rack in the lowest position. Toss squash with 2 Tbsp oil, and season with pepper. Spread evenly on a rimmed baking sheet, and roast, tossing once or twice, until tender, about 12'. Let cool.
Arrange half of the sqaush over one piece of dough, leaving a 1" border. Dot with half of
Taleggio, squeezing it from rind into 1" pieces. Sprinkle with half of
Bake until crust is golden brown and cheese is melted, 15-18 minutes. Meanwhile, repeat to make 2nd pizza with remaining ingredients; bake wien first pizza is removed from oven.
Journal.