I returned home today from a photoshoot (those are loooong days. But not as long as it could have been--I just missed that nightmare by 5 minutes) and The Mister had made a fresh batch of pizza dough. Hooray! Dinner was decided for tonight, and 6 more dough nuggets were tucked into the freezer.
My Pizza of the Week is a Fall classic, adapted from a recipe in the Chez Panisse Vegetables cookbook. That delicious recipe calls for butternut squash, but I adapted it for some leftover Delicata squash.
Atop the basic dough recipe:
- a brushing of garlic-infused olive oil
- tiny bit of mozzarella
- tiny bit of fontina
- diced roasted Delicata squash
- Then, after baking add: chopped parsley, squirt of lemon juice, fried sage leaves, swirl of good olive oil... bit of salad on the side!