Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, October 17, 2010
RECIPE: Pizza with Goat Cheese, Butternut Squash, and Leeks
2 cups butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 tbsp evoo, separated
salt & pepper
1 package store-bought, pre-made thin pizza crust
1/2 cup goat cheese crumbles
1/2 cup ricotta cheese
2 tsp fresh thyme, finely chopped
1 leek, white and light green parts only, cut in half lengthwise and sliced into half moons
1 tbsp Parmigiano-Reggiano, grated
1. Preheat oven to 350 degrees F. Toss butternut squash with 1 tbsp evoo, s&p. Spread squash out in a single layer on a rimmed baking sheet. Bake until tender, about 30 minutes. Remove squash from oven and increase heat to 400 degrees F.
2. Meanwhile, brush pizza crust with 1/2 tbsp evoo. Top with goat cheese crumbles and ricotta cheese. Add fresh thyme. Season with s&p. Soak leeks in a mixing bowl full of cool water to remove grit. Drain and pat dry. Spread leeks and roasted butternut squash over the cheese. Drizzle with remaining 1/2 tbsp evoo. Sprinkle with parm-reg.
3. Bake pizza until cheese is melted, and crust is golden brown, about 20 minutes. Depending on the brand of pizza crust you bought it might take a little more or a little less time. Look at the package for guidelines.
4. Remove from oven and allow to cool for 5-10 minutes. Cut and serve.