Butternut Squash Whole Wheat Pizza Recipe – Eating Rules

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Butternut Squash Pizza Laura Fuentes is the foreman Mom at MOMables ™, a weekly lunch meal-planning service. A wife, mother of three and a lunch enthusiast who insists on healthy, wholesome food for her family. On her personal blog, Super Glue Mom she writes about motherhood, green live, deadlines and keeping her cool, even when her kids super-glued her hair. She ’ sulfur besides a food contributor to numerous sites, and helps parents overcome the difficulties of cooking for finical eaters. You ’ ll find her on chirrup at @ supergluemom and @ MOMables .
Grind Your Own Grains
When Andrew charitable invited me to guest post I was slightly anxious. I asked him several times what I should write about and he asked in return about the single most important change I ’ ve made that has led me to live a more unprocessed life style. I didn ’ t have to think doubly when I answered : The purchase of my grain mill .
I ’ ll admit that I haven ’ triiodothyronine constantly cooked from cancel in the past. It ’ s not from the lack of cognition, but from living a busy, generative, american life style. I was born in Spain and raised by my grandparents who constantly talked about the “ great depression ” and the importance of knowing how to grow, caution, and cook our own food as means of survival. I learned my way around the kitchen those early years but soon abandoned most of my grandma ’ s traditional cook when moving to the States in my early teens .
I presently live in Southern Suburbia, north of New Orleans, where everything is buttered, smothered, and buying packaged meals at Whole Foods is a condition symbol. Two years ago, both of my kids entered a picky-eater stagecoach and I began to struggle making my kids ’ lunches with foods that were not processed and I realized that our stallion feed habits needed to change .
Freshly Milled Flour
A large helping of processed foods involve some type of grain, so the foremost thing in my purchase tilt was a grain mill. It ’ sulfur been a year-long memorize wind to adjust traditional bake recipes to freshly milled flour. If you are thinking about purchasing a grain mill but can ’ thymine decide on which one to buy here are a few tips to help you make that decision :

  1. Decide if you want a manual or electric mill.  A manual mill might be more affordable, but in some models you’ll need to grind the wheat twice to make fine enough to yield flour you can bake with. Think about how convenient you want the process to be and how much baking you’ll do.
  2. Determine your commitment.  When I told my husband I was going to spend $250 on a grain mill he took a deep breath and said, “If you are committed to using it then…Ok.  If not, get the $69 hand one.”  I am committed! I shouted. Therefore, I chose a NutriMill because of its lifetime warranty and easy of use.
  3. Be realistic on what you will mill with it.  My grain mill has become my own great big, fun experiment. I now bake with gluten-free flours by milling all sorts of gluten-free grains and beans!  This is a great option if you must follow a gluten-free lifestyle but are horrified at the cost of gluten-free mixes.  My neighbor used to pay me $5 each week to mill her rice and beans so she could make her own mixes for her gluten-intolerant husband (if he was allergic she’d have to get her own mill because I mill regular grain in mine).

While the 100 % whole grain taste took a bit of adjustment for my southern kids to get used to, they no longer complain and actually enjoy eating what I make ! Frozen waffles are a thing of the past and pancake night has never been more fun. The deep-freeze has become my best friend since I make scones, beloved wheaten boodle, waffles, pancakes, pizza boodle, pita bread, focaccia, and 100 % whole pale yellow bread in my bread machine ( during hot summer months ) .
Another benefit ? Pizza night is the best entertainment for our friends and family ! Our friends joke that there is a waiting list to get into our Friday pizza night ! Yes, I ’ ve even figured out how to get my pizza to taste like one of those at a brick oven restaurant ! The grain mill has been a achiever all around !
Butternut Squash Pizza
Butternut Squash Pizza

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Butternut Squash Pizza

Makes 3-4 thin crust pizzas.
Toppings are adapted from This delectable subscribe on pizza creates a singular addition to the food community with the different flavors that have all been brought together in this dish.Makes 3-4 dilute crust pizzas.Toppings are adapted from actual simple

Prep Time

1

hour

25

minutes

Cook Time

10

minutes

Total Time

1

hour

35

minutes

Yield

10

servings

Calories

314

kcal

Author

Laura Fuentes

Ingredients

Dough

  • 1 1/2
    tsp .
    Instant or Active Dry Yeast
  • 1 1/2
    cup
    ardent Water
  • 1
    Tbs .
    Raw Honey
    helps activate yeast
  • 4
    cups
    wheaten Flour
    milled finely, if you mill your own
  • 1
    tsp .
    Coarse Sea Salt
  • 1/3
    cup
    Extra Virgin Olive vegetable oil

Butternut Squash Toppings

  • 1
    Butternut Squash
    about 2 pounds, peeled
  • 1
    little
    jaundiced onion
    sliced into 1/4-inch-thick rings
  • 2
    Tbs .
    Extra Virgin Olive oil
  • 1 1/2
    tsp .
    Coarse Sea Salt
  • 1/4
    tsp .
    newly footing Black Pepper
  • 1
    Tbs .
    fresh Thyme Leaves
  • 1/2
    cup
    fresh Buffalo Mozzarella

Instructions

Dough

  1. Add beloved to strong water ( between 115-130 degrees ), dissolve and add yeast. Let stand for ten-spot minutes, until foam develops on circus tent ( this is your prompt that yeast is in full developed in body of water ) .
  2. In a mixer, combine flour and salt. With the mixer running on first gear focal ratio ( with paddle attachment ), drizzle in olive oil until combined with flour. adjacent, pour in activated yeast/water mix and mix until the dough comes together in a gluey batch .
  3. Coat a separate mix bowl with a light drizzle of olive oil, and form the boodle into a testis. Toss to coat boodle in olive petroleum, then cover the roll tightly with plastic wind and set it aside for 1 to 2 hours to rise, or store in the electric refrigerator until you need it .
  4. Pre-heat oven to 500 degrees Fahrenheit and set pizza rock in there to heat thoroughly .
  5. When you are ready to make the pizza, grab the pizza boodle and knead for a moment or two. Break into individual sized pizza and paradiddle out to a thin boodle on flour coat .
  6. transfer to floured oven paddle before adding toppings ( the back of a cookie sheet works excessively ) .
  7. Add toppings of option or check out this delightful butternut squash pizza recipe ( below ) .
  8. Bake at 500 degrees on pizza rock for about 7 minutes, until crust is aureate brown and the cheese is bubbly .

Butternut Squash Toppings

  1. Cut the squash into 1/2-inch-thick slices, and then cut each slice into 1-inch chunks. Place the squash and onion on a bake sheet. Drizzle with the oil, season with the salt and pepper, and pass .
  2. Roast until tender at 375 degrees Fahrenheit, approximately 20 minutes. Transfer to a plate .
  3. circus tent pizza dough with roast squash, onions, thyme leaves and fresh mozzarella .

Recipe Notes

It ’ sulfur best to make the dough at least 24 hours in promote, and 3 or 4 days is even better. The yeast ferments and you ’ ll have a true “ brick-oven smack. ”
If you don ’ t have a pizza rock and will be using a cookie sheet, preheat oven to 375 and bake 15-17 minutes .
Butternut Squash Pizza

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