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.

Submitted by Vicki Boyne

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