butternut squash pizza . . .

Butternut squash pizza . . . . it's so light and delicious . . . and easy to make!

'Tis the season for Fall vegetables like butternut squash! 

I'm sure you've also seen them at your local market. Have you noticed too, that they taste wonderful in just about anything!

My favorite way to eat them is roasted with olive oil, and then sprinkled with a little salt and pepper.

Their mild sweetness is a wonderful compliment to savory dishes like stews, soups, chilies, and pasta dishes. Yum!

I bought this beautiful butternut squash to add to a very simple, yet delicious pizza. 

Don't let the tough skin deter you from buying them. I've found the easiest way to remove the tough outer skin is by cutting the top and bottom off, so that you can stand it upright securely; and then using a sharp peeler, just peel the skin off using long strokes. 

I used a mandolin slicer to make even, thin slices to top the pizza. 

I prepared the pizza two ways . . . on a sheet pan AND in a cast iron pan.

My kids love it prepared on a sheet pan . . . but I prefer the incredibly yummy crispy crust that forms when it's baked in a cast iron pan.

Both methods are prepped the same way . . . by using olive oil to prepare the surface; but something magical happens to the crust when it bakes in the cast iron pan (smile).

recipe below!

Be sure and top with fresh baby arugula and a drizzle of olive oil for added flavor and freshness. Serve alongside glorious roasted sausages to make this meal complete! 

                       Welcome, welcome Fall cooking!

butternut squash pizza

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1/3 pound pizza dough
* I use Trader Joe's ready-made pizza dough

1 cup sharp white cheddar cheese with cracked pepper

1/2 cup butternut squash, sliced thin

1 Tablespoon fresh sage leaves

salt and pepper

1 cup baby arugula

olive oil

.     .     .    .     .     .     .

Preheat oven to 475 degrees F.

Spread dough on oiled baking sheet to form a 12-inch circle. Sprinkle most of the cheese on the dough, followed by the squash and sage leaves.

Sprinkle remaining cheese on top, with 1/4 teaspoon each of sea salt and ground pepper.

Bake for 12 - 15 minutes, until cheese is golden.

Allow to cool slightly before slicing and dressing with arugula, a drizzle of olive oil and a pinch of salt and pepper.

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

Sharing with . . . .

Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria, One More Time Events, 3 Little Greenwoods

a few new Fall crushes . . . part 2

I thought it would be fun to share a few new Fall crushes . . .
Here's a peek at last week's, here!

.     .     .     .     .     .     .

dried Oak leaves

pumpkin cookies

marigolds
butternut squash
Fall inspirations from Celebrate HOME
.     .     .     .     .     .     .

I'm beginning to decorate for Fall . . . and love the idea of bringing the outdoors in with Fall leaves and the season's harvest . . . pumpkins and squash . . . as well as warm colors and textures.

One of the Fall-inspired projects that I'm working on right now is creating a Fall-scape on our mantle using TALL branches and these Oak leaves. I'm taping the leaves onto the branches, one by one, using brown floral tape. My goal is to make it look as natural as possible.

Aren't these chocolate brown oak leaves beautiful?

 

Sugar cookies!

You know how I love them!

One of my favorite places to eat is Panera Bread . . . and it's this time of year that they sell these darling pumpkin sugar cookies for 99 cents when you make a purchase. Yum!

I had a thought yesterday morning of taking my little one on a sugar cookie tour . . . and buy pumpkin sugar cookies from our local shoppe, bakeries, and markets . . . and then bring them home for fun tasting with the all the kids. I would take photos, of course (smile).

Hello, marigolds!

I am in love with these amazing orange flowers! They are so fun and pretty . . . and affordable.
I couldn't resist displaying them in our dining room and outside in our patio, where I enjoy relaxing with a cup of coffee and a favorite read.

Butternut squash was calling my name this week.

I prepared a Butternut Squash Pizza a few night ago . . .  a tender, light crust topped with thin slices of butternut squash, sage, sharp white cheddar, and baby arugula . . . It was so good . . . and light. Recipe coming next week!

 

Did you know that Costco is a great place to buy magazines? Especially if you're interested in buying the ones that are more expensive. You get 30% off (or more) from the cover price . . . making amazing magazines - like this one - affordable!

You're going to ooooh & ahhhh over the gorgeous photos and inspiration, too. I just had to share a few of my favorites . . .

Do you have any Fall crushes this week?

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

rustic fall harvest pizza

I dream up new recipes and ways to re-invent old ones all the time; and there are certain times of the year, like the Fall, when I feel more inspired to create new dishes.

And here's my latest . . . a rustic Fall Harvest Pizza! It's so simple, yet so delicious! I truly believe that when you carefully pair the right foods, spices, and herbs . . . that even the most simplest of foods can make the most amazing dishes; and this dish is a great example of that!

Imagine with me . . .   

a light, flavorful crust 

generously laden with a rich & flavorful roasted garlic Alfredo sauce

topped with grated fresh mozzarella,

Fall vegetables roasted to perfection in olive oil and fresh thyme,

crispy pancetta,

more mozzarella . . .

and then after cooling for a few minutes, 

a sprinkling of fresh Parmesan shavings

There's something magical about adding Parmesan shavings at the end,

after the pizza has had a minute or two to cool.

Not only is its texture superb, but its salty bite gives this Fall Harvest pizza

just the right finish.

Pizza dishes are known for their versatile nature; their topping possibilities are endless. So why not seize Fall's best vegetables and herbs . . . and introduce them to a creamy, rich sauce,  fresh cheese, and salty, crispy pancetta?!

And for a more rustic appearance, don't stress about whether the pizza dough forms a perfect circle. Instead, stretch it out . . . and let the dough take its own odd shape. 

Serve atop a wood board, add a small pumpkin or two, linen napkins . . . and you have a festive dinner. 

Here's what you'll need . . .

home-made or store bought pizza dough

1 jar of roasted garlic Alfredo sauce 

mozzarella cheese, shredded

4 ounces of pancetta, chopped and cooked

1 large sweet potato, diced and roasted in olive oil and thyme

1 medium butternut squash, diced and roasted in olive oil and thyme

5 ounces shaved Parmesan

bunch of fresh thyme

olive oil 

* Spicy Italian sausage would be a great addition to this pizza!

Preparation

Prepare pizza dough. Par-bake at 375 degrees Fahrenheit for 8-10 minutes. Allow to cool.

Dress par-baked crust with desired amount of Alfredo sauce.

Sprinkle lightly with mozzarella cheese, and evenly distribute roasted sweet potatoes, butternut squash, and pancetta.

Sprinkle with more mozzarella cheese.

Bake for 10 t0 12 minutes. Cool for 1-2 minutes, and then generously sprinkle with fresh shaved Parmesan.

Enjoy!

bon appetit!