Fall has officially arrived, and with it the cooler temperatures that make us feel invigorated. The Moments team lives for the seasonal changes, and the recipes, home scapes, and clothing swaps that coincide. Every year, we pick a Saturday to say “goodbye for now” to our sandals, sundresses and swimsuits. We’d be lying if we said we weren’t ready! Here in Northeast Ohio, we are blessed with the perfect fall season year after year. The trees begin their metamorphosis right on cue. The lake becomes moody and turbulent. These cues from nature inspire us to take long walks, let the spray from the waves crashing on the shoreline mist our faces, and pull out our favorite sweaters to match the chill in the air. This Saturday, we’re taking Mother Nature’s cues and welcoming the new season into our homes – through a closet swap!
Ditch the duds…
Regardless of where you call home, we all need check points that help our minds make the shift. Having a seasonal ritual – such as a closet cleanup – in place is a satisfying way to help that transition along. Consider blocking off a few hours on a random Saturday to open drawers and yank things off their hangers. Also, keep in mind that you have to be “in the mood” to do the job right. Be critical when packing things away (if you didn’t wear it this season, are you going to reach for it next spring/summer?).
Ahead of time, plan an uncomplicated meal that you’ll look forward to after your project is done. It’s no secret that Tess and I love the simplicity of pizza. This weekend we’re making a pizza that is a perfect tribute to autumn. Eaten on laps fireside or in front of the tv, our sweet and savory butternut squash pizza brings a productive fall day to a satisfying end.
Happy fall!
Kim & Tess
Roasted Butternut Squash and Prosciutto Pizza with Habanero Hot Honey
Ingredients
- 1/2 pound pizza dough, at room temperature
- 2 tablespoons extra virgin olive oil
- 4 cups butternut squash, 1/2-inch dice
- 2 teaspoons honey
- 2 tablespoons fresh sage, chopped
- 1/2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper
- 2 pinches crushed red pepper flakes
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 4 tablespoons salted butter
- 3 medium yellow onions, thinly sliced
- 1 cup apple cider
- 1/2 cup shredded whole milk mozzarella
- 1 1/2 cups shredded fontina cheese
- 6 ounces thinly sliced prosciutto, torn
- drizzle of Habanero hot honey or traditional
- flaky sea salt, to finish
Instructions
- Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F.
- Place the ball of pizza dough on a lightly oiled quarter sheet pan. Roll out (it doesn't need to reach the edges of the pan, it will expand). Cover with plastic wrap and let rest in a warm area.
- On a baking sheet, toss together the olive oil, butternut squash, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.
- Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
- To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Then arrange the butternut squash on top.
- Slide into the preheated 500° F oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza additional crushed red pepper flakes, a drizzle of honey, and a sprinkle of sea salt.
Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 teaspoon Fleischmanns Rapid Rise instant yeast
- 1 teaspoon honey
- 2 1/4 cup Cup4Cup gluten-free flour
- 1 teaspoon kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out directly with a glass!
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