As a long time home cook it is often extremely difficult to come up with new recipes, especially quick and easy weekday meals. If you are anything like me you find yourself cooking the same chicken dish over and over. Inspiration can be hard to find.
A few weeks ago I took a gamble. I ordered a box of fresh vegetables and fruit from Misfits. The idea is way different than those meal delivery kits. For a few bucks you get an assortment of fresh produce. Each week the box is a surprise. The best part, it has actually inspired me to come up with the recipes.
This recipe is a result of a Misfit Box. One week I received a whole bunch of mismatched fall vegetables and could not think of what to do with them. So, I roasted them and threw them on a pizza. Ta-da, a unique and new recipe.
Like most savory recipes, this one is up for interpretation. You can exchange out the vegetables for whatever is in your fridge or for whatever is seasonal. It would even be cool to go to your local farmers market and use what you find there.
I threw on the pear for a pop of sweet crunch. The onion and collards add a deep umami flavor, and the base of goat cheese adds a real punch. The crust is thin as to not overcrowd the entire dish. Hope this inspires you.
Butternut, Collard, & Pear Pizza
- For the pizza crust:
- 3 1/2 Cups of All Purpose Flour
- 1 1/2 Cups of Warm Water
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Sugar
- 2 Teaspoons of Salt
- 1 Packet of Active Dry Yeast
- For the pizza:
- 1 Small Butternut squash, peeled and sliced
- 1 Onion, peeled and sliced
- 1 Bunch of Collards, washed and stems removed
- 2 Cloves of Garlic, diced
- 2 Pears, peeled and sliced
- 1 Cup of Chicken Broth
- 1 Lemon
- 8 Ounces of Goat Cheese
- Salt and Pepper
- Olive Oil
- Parmesan to finish
- Start by making your pizza crust.
- In a small bowl, pour in the warm water and sprinkle over the yeast.
- Allow to sit and bloom for five minutes. It should smell like yeast and have bubbles.
- In a mixing bowl, combine the remaining ingredients and pour in the yeast mixture.
- Kneed by hand until the dough forms a smooth ball. If the dough is too dry, add more olive oil a teaspoon at a time.
- Coat the dough in olive oil and place in a bowl. Allow to rise, covered, for at least one hour or until doubled in size.
- While the dough rises, prep your pizza.
- In a small mixing bowl, combine goat cheese, diced garlic, lemon juice, and the zest from the lemon. Mix until combined. If the mixture is too stiff you can add a tablespoon of olive oil to loosen it. Set aside until ready to use.
- Preheat the oven to 425 degrees Fahrenheit.
- Coat the butternut squash in olive oil, salt, and pepper and roast for 20 minutes.
- Once roasted, remove from the oven and set aside.
- In a small pan, heat olive oil over medium-high heat until rippling.
- Sauté your onions and collards until golden brown. Once caramelized, pour in the chicken stock and reduce the heat to medium. Salt and pepper as needed.
- Cook the vegetables in the stock until the stock has dried up. Once cooked remove from heat and set aside.
- At this point your pizza should be risen.
- Gently remove the dough from the bowl and form into the shape of your pizza.
- Place the dough on a sheet pan, then drizzle with olive oil, and sprinkle on salt and pepper.
- Evenly spread on the goat cheese mixture.
- Layer on all your vegetables and the pears.
- Bake the pizza at 425 degrees until the crust is golden brown on the edges. Approximately 20-30 minutes.
- Finish the baked pizza by generously grating fresh parmesan over the top.
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