Friday nights are generally pizza nights at my house. D and I come home, straighten the kitchen, put together a pizza (frequently just using whatever leftover odds and ends are in the fridge), and curl up with Netflix.
That was generally the formula when I still lived at home with my mom and sister. We’d stop at Blockbuster or whatever video store to which we didn’t owe a fine, pick up some soda, and either order a pizza or take a Chef Boyardee pizza kit out of the panty. Mom, Alyssa, and I would watch a romantic comedy, cover our slices in parmesan cheese, and eat boxed brownies straight from the pan.
The biggest difference now is that, since pizza night is no longer “just us girls,” the romantic comedy is generally replaced with Buffy the Vampire Slayer or a fantasy movie. The boxed brownies have become pints of Ben and Jerry’s. The pizza no longer comes in any sort of box, and the toppings have become more varied. I’ve moved on from being a strict pepperoni lover to embracing the presence of green things, fancier meats, and root vegetables on pizza.
This pizza feels like winter. The roasted, starchy veggies go so well with the melted cheese. A thin, crisp crust is the perfect vehicle for this marriage of sweet and salty. It was particularly exciting for me to make because I used butternut squash I grew in my garden, and olive oil and herbs that D brought back from a Paris business trip. (I came home to a Provence-themed package on the table: olive oil and herbs, plus regional wine and artisan soap.)
Butternut Squash and Potato Pizza
Note: Make the whole pizza crust recipe, and make it stretch for two people by dividing it into 4!
You will need:
1/4 pizza dough recipe
1/2 small butternut squash, peeled and cubed
4 (or so) small red potatoes, sliced into coins
1 cup shredded mozzarella
3 oz. pancetta or prosciutto, shaved super-thin
Salt and pepper
Herbs de provence or Italian seasoning
Prepare pizza dough. When it’s about half an hour from being ready to spread out, proceed.
Preheat oven to 400.
Toss butternut squash and potatoes with olive oil, salt, pepper, and herbs until they are well coated. Spread on a cookie sheet and roast until tender and slightly caramelized, about 20 minutes. Remove from oven.
Bump oven up to 500 degrees.
Spread pizza crust onto your favorite pizza pan.Drizzle pizza crust with olive oil. Spread cheese onto crust. Scatter roasted squash and potatoes on top of the cheese. Lay pancetta or prosciutto on top of the vegetables– the thin pancetta will cook in the oven.
Bake pizza until crust is golden brown, cheese is melted, and prosciutto/ pancetta is nice and crisp, about 15 minutes. If desired, drizzle with more olive oil before serving.