Best 3 Pizza With Blue Cheese Butternut Squash And Fried Sage Leaves Recipes

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Indulge in a flavor symphony with our curated selection of pizza recipes that showcase unique and delectable toppings. Embark on a culinary journey with our Blue Cheese, Butternut Squash, and Fried Sage Leaves Pizza, where creamy blue cheese and sweet butternut squash harmonize with crispy sage leaves, creating a delightful savory and sweet combination. Explore the vibrant flavors of our Beetroot, Goat Cheese, and Pistachio Pizza, where earthy beetroot meets tangy goat cheese and crunchy pistachios, resulting in a colorful and flavorful masterpiece. For a spicy kick, try our Chorizo, Red Pepper, and Mozzarella Pizza, where smoky chorizo sausage pairs perfectly with roasted red peppers and melted mozzarella cheese, delivering a tantalizing heat that lingers on the palate. And for those with a sweet tooth, our Nutella, Banana, and Peanut Butter Pizza is a dessert lover's dream, combining the irresistible flavors of Nutella, ripe bananas, and creamy peanut butter, all harmoniously balanced on a crispy pizza crust.

Here are our top 3 tried and tested recipes!

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY FRIED SAGE



Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage image

Time 2h20m

Yield 8

Number Of Ingredients 12

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 clove garlic (chopped)
1 tablespoon butter
1 handful sage leaves
1 pizza dough
1 cup mozzarella cheese (grated)
1/4 cup gorgonzola (crumbled)

Steps:

  • Toss the butternut squash with the olive oil.
  • Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
  • Heat the oil and melt the butter in a pan.
  • Add the onion and cook on low until caramelized, about 40-60 minutes.
  • Add the garlic and saute for a few minutes and set aside.
  • Melt the butter in a pan.
  • Add the sage leaves and saute until crispy, about 2-3 minutes.
  • Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
  • Bake in a preheated 500F/260C oven until golden brown on top, about 5-10 minutes.
  • Place the sage leaves on top.

SAGE AND SQUASH PIZZA WITH BACON



Sage and Squash Pizza with Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices thick-cut bacon, diced
1 cup diced butternut squash (about 6 ounces)
1 12-ounce ball pizza dough, at room temperature
All-purpose flour, for dusting
1/2 cup part-skim ricotta cheese
3/4 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese, plus more for topping
1 tablespoon finely chopped fresh sage, plus 1/4 cup leaves
Kosher salt and freshly ground pepper
4 cups baby arugula
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 500˚ F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes.
  • Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven.
  • Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes.
  • Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad.

Nutrition Facts : Calories 490, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1466 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Sugar 3 grams, Protein 20 grams

BUTTERNUT SQUASH, PARMESAN, AND SAGE PIZZAS



Butternut Squash, Parmesan, and Sage Pizzas image

Categories     Bake     Parmesan     Butternut Squash     Fall     Sage     Gourmet

Number Of Ingredients 16

a 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 1/2 cups low-fat (1%) milk
2 tablespoons all-purpose flour
a pinch freshly grated nutmeg
4 teaspoons yellow cornmeal
2/3 cup freshly grated Parmesan (about 2 ounces)
1 tablespoon chopped fresh sage leaves
1 large garlic clove, minced
freshly ground black pepper to taste
Garnish: fresh sage sprigs
For pizza dough
3/4 cup warm water (110°- 115°F.) plus additional tablespoon if necessary
1 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Make pizza dough:
  • In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  • Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
  • Make the pizza:
  • Preheat oven to 450°F.
  • In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered.
  • In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered.
  • Increase temperature to 500°F.
  • On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  • Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.
  • Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs.

Tips:

  • For the best flavor, use a good quality blue cheese that is sharp and flavorful.
  • Butternut squash can be roasted or steamed until tender. If roasting, toss the squash with olive oil, salt, and pepper before roasting at 425 degrees Fahrenheit for 20-25 minutes, or until tender.
  • To fry sage leaves, heat a small amount of oil in a skillet over medium heat. Add the sage leaves and cook for 1-2 minutes per side, or until crispy.
  • If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
  • For a crispier crust, preheat the oven to the highest temperature possible before baking the pizza.
  • Watch the pizza closely while baking to prevent it from burning.

Conclusion:

This pizza is a delicious and unique combination of flavors. The blue cheese, butternut squash, and fried sage leaves all come together to create a savory and satisfying dish. It's the perfect pizza for a fall gathering or a cozy night in.

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