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BUTTERNUT PESTO PIZZA WITH PECANS & DILL

BUTTERNUT-PESTO-PECAN-PIZZA-WITH-ZAATAR

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DELICIOUS

Description

One of my favorite pastas has a sage and butternut filling. So I figured, why not try out butternut on a pizza.

This month I've browsing through a ton of food magazines and they were filled with Thanksgiving recipes. So I decided to marry a pecan and pumpkin pie to create this pizza.

It was so delicious... Th feta adds a sharp note to balance the sweet candied pecans and the dill works brilliantly to add a fresh herb note.

This is perfect to serve as a whole pizza or as an appetizer for Thanksgiving or anytime you are entertaining too. Just slice into smaller pieces.

xxxx Chef MM

BUTTERNUT PESTO PIZZA WITH PECANS & DILL






US (Imperial)


Print Ingredients

FOR THE PESTO ****
2 cups packed fresh basil leaves
¼ cup pine nuts
1 to 2 garlic cloves
2/3 cup extra-virgin olive oil
½ cup grated Parmesan cheese
Coarse Salt & pepper to taste

1 recipe HOMEMADE PIZZA DOUGH
1 butternut squash, thinly sliced and seeds removed
1 bag shredded Mozzarella
Pinch of Chilli Flakes
Kosher salt and freshly cracked black pepper
Good drizzle of olive oil
1 bag candied pecans
1 tub Feta cheese
Handful fresh Dill



Instructions

FOR THE PESTO
In a blender or food processor pulse the basil, pine nuts and garlic, until coarsely chopped. With the machine running, slowly add olive oil until the mixture forms a smooth and thick consistency. Transfer the pesto to a large serving bowl and mix in the cheese.

**** if you want a short cut, you can use store bought pesto

Preheat to 500 F

Slice the butternut into very thin slices. Toss with some olive oil and roast on Teflon lined baking sheet for 10-15 minutes to soften slightly.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling into a large rectangle or circle, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a pizza stone or lightly greased or Teflon lined cookie sheet. Spread with the pesto and top with mozzarella, butternut slices, salt pepper and chilli flakes.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted and browned on top. About 10-15 minutes for one pizza on the bottom rack or 15-20 minutes for 2 pizzas on the bottom & middle rack.
Dot with some feta, candied pecans and garnish with fresh dill. Drizzle with a good olive oil just before serving.

Makes 4 large rectangular pizzas





EU (Metric)


Print Ingredients

FOR THE PESTO ****
2 cups packed fresh basil leaves
¼ cup pine nuts
1 to 2 garlic cloves
2/3 cup extra-virgin olive oil
½ cup grated Parmesan cheese
Coarse Salt & pepper to taste

1 recipe HOMEMADE PIZZA DOUGH
1 butternut squash, thinly sliced and seeds removed
1 bag shredded Mozzarella
Pinch of Chilli Flakes
Kosher salt and freshly cracked black pepper
Good drizzle of olive oil
1 bag candied pecans
1 tub Feta cheese
Handful fresh Dill



Instructions

FOR THE PESTO
In a blender or food processor pulse the basil, pine nuts and garlic, until coarsely chopped. With the machine running, slowly add olive oil until the mixture forms a smooth and thick consistency. Transfer the pesto to a large serving bowl and mix in the cheese.

**** if you want a short cut, you can use store bought pesto

Preheat to 260 C

Slice the butternut into very thin slices. Toss with some olive oil and roast on Teflon lined baking sheet for 10-15 minutes to soften slightly.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling into a large rectangle or circle, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a pizza stone or lightly greased or Teflon lined cookie sheet. Spread with the pesto and top with mozzarella, butternut slices, salt pepper and chilli flakes.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted and browned on top. About 10-15 minutes for one pizza on the bottom rack or 15-20 minutes for 2 pizzas on the bottom & middle rack.
Dot with some feta, candied pecans and garnish with fresh dill. Drizzle with a good olive oil just before serving.

Makes 4 large rectangular pizzas




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