Here’s a bit of an intensive recipe for when you’ve got some time on the weekend to make a delicious harvest pizza pie. The picture isn’t of this exact recipe; I’ll get one up in the autumn when I’m able to secure butternut squash.
This particular recipe is inspired by the Harvest Pie at Luckybone’s in Cape May County, New Jersey. Delicious!
Harvest Pizza Pie
- Pizza stone (preferably) or large baking tray
- Food processor
For the pizza dough:
- 2 cups all-purpose unbleached white flour such as King Arthur brand
- 1 tsp active dry yeast or one packet (rapid rise yeast works as well; see notes)
- 1/2 tbsp white sugar
- 1/2 tbsp sea salt
- 1 1/4 cups warm water
- 2 tbsp olive oil
- 3 oz goat cheese (substitute ricotta if desired)
- 1/4 butternut squash preferably fresh
- 1 cup grated Parmesan Reggiano (substitute Pecorino Romano if desired)
- 1 sweet onion
- 3 oz prosciutto (substitute bacon or ham as needed)
For the sage pesto:
- 1/2 cup fresh sage
- 1/2 cup fresh parsley
- 1/4 cup olive oil extra virgin
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan Reggiano
- 1/2 tsp fresh lime juice
- 1/2 tsp sea salt
- Black pepper to taste
For the nutmeg cream sauce:
- 1 small shallot, minced
- 3 tbsp butter
- 1/4 cup all-purpose unbleached white flour
- 2 cups whole milk, warmed
- 1/2 cup heavy whipping cream
- 1/4 cup white wine
- Sea salt to taste
- Black pepper to taste
- Nutmeg to taste (about a pinch), preferably freshly ground
To make the dough:
- Prove the yeast by mixing together 1/4 cup warm water, the sugar, and the yeast in a small bowl; let sit for five minutes. Meanwhile, mix the flour and the salt together in a large bowl. Once the yeast has proved (you should see bubbles and activity), add the yeast and most of the remaining water to the flour mixture; stir with a spatula until the ingredients begin to combine.
- Turn the dough mixture out onto a floured surface and begin to knead. When the dough gets drier, add the remaining water and keep kneading until you can stretch the dough enough to see through it (about 10-15 minutes). Then place the dough back into the original bowl, cover with a cloth that’s been soaked in warm water, and set aside — preferably in a warm location — to rise. The dough will have to rise for at least three hours.
Preparing the toppings:
- Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash into small cubes (about 1/2 inch on each side) and place on parchment paper on a baking sheet. Sprinkle with salt and pepper to taste and drizzle with olive oil. Roast in the oven 20-30 minutes, until golden and caramelized around the edges, then set aside.
- Make the sage pesto. It’s good to make this towards the end of the dough’s rise. Place the parmesan cheese, sage, parsley, nuts, and garlic in the food processor; blend until combined, then add the olive oil slowly while processing. Add the lime juice; process once more, then remove from the food processor and place in a bowl. Add salt and pepper to taste, then cover the bowl with plastic wrap and place it in the fridge, where it will stay until assembly.
- Prepare the nutmeg cream sauce. Mix the milk and cream together in a small saucepan and heat them on low heat. Meanwhile, heat the butter in a medium saute pan on medium heat; add the minced shallot and cook 1-2 minutes while stirring to remove the sharpness from the shallot, then add the flour and cook an additional 1-2 minutes. Then add the wine; reduce 2-3 minutes before adding the warmed milk and cream mixture. Reduce an additional 5-10 minutes, or until the sauce reaches a thick consistency; remove from heat. Add a pinch of nutmeg and salt and pepper to taste.
- Prepare the rest of the toppings for assembly. Tear the prosciutto into strips; crumble the goat cheese; grate the Parmesan. Cut the onion into long pieces and cook it in some olive oil over medium-low heat until it caramelizes, adding a pinch of white sugar if necessary.
- Preheat the oven to 400 degrees Fahrenheit. Remove the cloth covering from the dough and punch it down. Turn it onto a surface (if using a pizza stone, flour the pizza stone and assemble the pizza there; if using a baking sheet, butter the sheet liberally and assemble the pizza there) and stretch it into the desired shape; divide the dough in two and make two pizza pies if the dough seems too thick. Put olive oil on the dough and spread it with a cooking brush across the surface of the pizza.
- Spread the sage pesto across the pizza. Next add the goat cheese, the caramelized onions, the butternut squash, and the prosciutto; sprinkle Parmesan cheese over everything. Put the pizza in the oven and bake for 20-30 minutes or until crisp and golden around the edges. Before serving, drizzle the nutmeg cream onto the pizza.
Notes: If you’re using rapid rise yeast, don’t prove it. Add it directly with the flour and salt, then add the water.
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