This recipe takes the best of the season and generously spreads it on top of a crispy pizza. Using our classic pizza dough....
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat oven to 400°F and position rack in the middle of the oven.
2. Place butternut squash and garlic head (flesh side up) on a baking sheet and drizzle with 1 Tbsp. olive oil and a pinch of salt and pepper.
3. Flip squash and garlic over, flesh side down, and bake for 20-30 minutes, or until the whole squash is fork tender (garlic will take the same amount of time). When the squash has cooled, discard seeds and scoop out the flesh into a bowl and set aside. (You will not use all of the squash for the sauce).
4. Transfer 2 cups of the roasted squash and garlic to a blender or food processor adding 2 Tbsp. olive oil and 2 Tbsp. cream (for garlic, simply squeeze out the “flesh” by squeezing it, cut side down, with your fingers). Purée until creamy and smooth, adding more cream or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable). Add salt & pepper. Taste and adjust seasonings as needed. Set aside.
5. Heat a large skillet over medium heat. Once hot, add 2 Tbsp. olive oil, broccolini, onion, salt and pepper. Sauté for 5-6 min until veggies are tender, stirring frequently.
6. Unroll refrigerated Classic Pizza Dough on enclosed parchment paper and place on a baking sheet. Top with 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, sausage (optional), and grated mozzarella. Sprinkle with Parmesan cheese and optional red pepper flakes for a little “heat.” Transfer pizza to the oven and bake for about 20 minutes, until golden brown.