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Harvest Pizza

September 19, 2007

1 tablespoon cornmeal
All-purpose flour, for dusting work surface
1 batch prepared pizza dough, at room temperature
3 small potatoes, thinly sliced
1/2 small winter squash, peeled, seeded, thinly sliced
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 cups shredded cheese, such as mozzarella, Cheddar or a blend

Preheat oven to 450 degrees. Bring a large saucepan of water to a boil. Scatter the cornmeal evenly over a baking sheet.

On a lightly floured work surface, use a rolling pin to roll out the pizza dough to a roughly 12-inch round. Transfer the dough to the prepared baking sheet and set aside.

Once the water has come to a boil, add the potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.

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Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.

Spread the cheese evenly over the pizza, then sprinkle with rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.

Serves 4.

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