Butternut Squash & Onion Pizza w/ Parsnip & Pomegranate Sauce / aka The Milking Almonds Deluxe

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This is it. This is the pizza you should serve for your date, your family, your friends, thy neighbor (what), your lover or whoever you can lure to your dinner table.

Now, this is not exactly your traditional Italian pizza, so do not get offended when you notice that there is no tomato sauce. Just go with it…

The Quick Dough

  • 1 deciliter warm water
  • 1 tablespoon dry active yeast
  • 3 deciliter flour / I like using a mix of whole wheat durum, oat and spelt
  • 2 tablespoons olive oil
  • 1 teaspoon salt

The Dough Directions

  • Preheat oven to 200°C / 390°F
  • Mix water and yeast / leave it for a few minutes
  • Add the rest of the ingredients and knead for a bit
  • Leave to rise for 45 minutes / or longer
  • Roll out on a baking tray with parchment paper
  • Add toppings and bake for 15 minutes

The Toppings

  • 1/4 butternut squash
  • 1 medium sized white onion
  • 4 San Marzano tomatoes / or other sweet varieties
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon oil of your choice
  • 150 g brown or portobello mushrooms
  • 1 thing of spring onion (optional)
  • A small handful of pomegranate (optional)
  • 2-3 tablespoons parsnip & pomegranate sauce

The Toppings Directions

  • Preheat oven to 200°C / 390°F
  • Slice the butternut squash thinly
  • Slice the white onion into slivers
  • Add both to a tin / loaf tin and coat in maple syrup, vinegar and oil
  • Bake in the oven for 30-45 minutes / take it out a few times and stir/flip

The Pizza Directions

  • Spread out the parsnip & pomegranate sauce
  • Add slices of San Marzano tomatoes
  • Add slices of mushrooms all over the pizza
  • Add butternut squash slices and top off with the onions
  • When the pizza is baked, sprinkle with spring onion and pomegranate
  • Slice and enjoy!

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