We don't normally follow recipes for our pizza, but this one, from Chez Panisse Vegetables, looked like something we had to try, and it was delicious.
Preheat the oven to 400°F.
- 1 butternut squash (about 1 pound)
- Olive oil
- Salt and pepper
- 2 cloves garlic
- Pizza dough for 1 pizza
- ¼ cup grated mozzarella cheese
- ¼ cup grate Gruyère ccheese
- 12 sprigs parsley
- 20 sage leaves
- ½ lemon
Slice off the top of the squash about ½ inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulb. Stand each half end up and carefully cur away all the skin. Cut each portion in half lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters cross-wise into ¼-inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.
Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
Meanwhile, peel and chop fine the garlic and add about ¼ cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450° to 500°F.
Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyère. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.
While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.