The Vermont Cynic

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A pizza made from fresh, local ingredients

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This week’s basket from the Intervale Food Hub brought together butternut squash, zesty arugula and sweet yellow onions. And I brought them even closer atop a whole-wheat crust. Easy to assemble, fast to cook and great to feed a group or for leftovers, homemade pizza is one of my favorite go-to meals.

 

intervaleIngredients:

-Whole-wheat pizza dough

-1 medium yellow onion, sliced

-1/2 butternut squash, seeds removed and cut into cubes

-1 cup arugula

-1/2 cup fontina cheese

-1 ball mozzarella cheese

-Cooking spray

-Olive oil

-Salt and pepper

 

Directions:

Preheat oven to 450 degrees. Grease a large baking sheet.

 

In a medium pan, heat 1 tbsp of olive oil until medium-hot. Add sliced onion and cook for 10-15 minutes until caramelized (noted by browning).

 

While onions caramelize, cube up the squash and season with salt and pepper.

 

Knead out the dough into desired shape and place on baking sheet.

 

Once onions are cooked, spread them over the pizza dough. Next, sprinkle the dough with fontina cheese and squash. Top with chunks of mozzarella.

 

Bake for 12-15 minutes until cheese is melted and dough is fully cooked.

 

Remove from oven and top with arugula. Drizzle with olive oil and season with salt and pepper.

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The University of Vermont's Independent Voice Since 1883
A pizza made from fresh, local ingredients