Posts Tagged ‘pizza’

This flatbread combines Indian seasonings with your fresh squash and broccoli rabe to make a grown up style pizza. I used the flatbread recipe from Artisan Bread in Five Minutes a Day because its so convenient if you want to make homemade bread regularly. You could also use the pizza crust recipe described here, or buy a pre-made crust or dough.

This recipe calls for peeled acorn squash. I usually avoid peeling the squash if I can because it can be such a chore, but this time I did a bit of looking around for the best way to peel squash. I was glad to see I’m not the only one who has trouble peeling winter squash! I found a great list of suggestions here, including the tip to cook it a little first so that the peel comes off easily. Feel free to do what works best for you and your recipe.

In this recipe, I first cut the squash in half and scooped out the seeds, then put the squash cut side down in a dish of water. Then bake at 350 for about 20-25 minutes, or until the flesh is tender enough to pierce easily with a knife.

Let it cool a little, then cut the squash into wedges by cutting along the grooves in the squash. Then you can easily peel each wedge with a knife.

This is how I do it when I want the squash to still be a little firm. Hope this helps, and I’d love to hear your tips for peeling squash!


  • 1 flat bread or pizza crust
  • 2 acorn squash, peeled and diced
  • 2 TBSP olive oil
  • 1 bunch of broccoli rabe leaves, chopped
  • 1/2 onion diced
  • 1/4 cup pumpkin seeds or other nuts
  • 1/2 tsp cinnamon
  • 1 /2 tsp cumin
  • 1/2 tsp garam marsala
  • 2 TBSP fresh cilantro
  • salt and pepper
  • 1 cup shredded mozzarella cheese

1. Preheat the oven to 500 degrees, or the temperature specified in your bread recipe.

2. Saute the broccoli rabe leaves and onion in oil until tender.

3. Add the diced acorn squash and saute until the squash is tender

4. Add the remaining herbs and spices and pumpkin seeds and toss until they are all coated in oil.

5. Roll out your dough onto a cookie sheet or pizza pan. Spread squash mixture over the dough and sprinkle with cheese.

6. Bake for 20 minutes or until the cheese is melted and the dough is fully cooked. Your baking time may vary depending on your dough recipe and oven temperature.

This was really excellent, and the spices and flavors were subtle and interesting. We thought it was just as good without the cheese, if you want to make even healthier.

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With all the pretty peppers and beautiful basil in our CSA box, pizza is a must! We thought the sausage definitely rounded out this pizza (no pun intended!). Usually, we cook a whole package of sausage at breakfast time, even though our family of four won’t eat the whole package. Its just easier to cook it all at once, then heat up the leftovers for breakfast tomorrow. Or – crumble it up for your pizza!

I have included my yeast dough recipe below. It’s pretty simple and turns out nice and crispy. But if you’re not ready to tackle a pizza dough, give yourself a break and buy a pre-made crust. Do what works for you.

This is what we did, but you know how to mix it up, so make your pizza how you like it!


  • 1.5 cups all purpose flour/bread flour
  • 1/2 TBSP sugar
  • 1/2 tsp salt
  • 1 package yeast (2 tsps)
  • 2 TBSPS olive oil
  • 1/2 cup warm water

First, mix the dry ingredients. Dissolve the yeast in warm water, then add the oil and water/yeast mixture to the dry ingredients and stir.  Knead the dough for 5-8 minutes, then cover it loosely and let it rise for 30 minutes.  Grease a baking sheet and sprinkle it with cornmeal. When the dough has risen, stretch and pat it into a pan. I use a large cookie sheet, and mine are never perfect squares or circles! We also pulled out a small bit of dough to make a kid pizza for our picky eaters (more ideas for that below). Once your dough is pressed nicely, cover it loosely again, and let rise for 30 minutes. Bake the dough at 375 for 22 minutes or until it begins to brown (a small kid pizza will only need 10 minutes).



  • olive oil
  • minced garlic
  • jar of tomato sauce
  • 2 small eggplants
  • 2 small tomatoes
  • 3 peppers
  • 2 cups crumbled sausage
  • fresh basil
  • 3-4 cups shredded mozzarella


While your crust is rising and baking, prepare the toppings. Cut the skin off the eggplant and slice it thinly. Chop the tomato and bell peppers. Cook the sausage, if you haven’t already, and crumble it up. Tear the basil into small pieces.

When the crust is out of the oven, beginning topping. First drizzle with olive oil and minced garlic, then spread the tomato sauce, top with chopped vegetables and sausage and basil, and finally with cheese.

Bake the pizza at 375 for 20 minutes or until cheese is melted. Serve hot!


Optional “Sneaky” Veggie Sauce

I don’t know about your kids, but mine will only eat cheese pizza. We made a small pizza with just cheese just for them – but we wanted to sneak in some of those fresh veggies, too!  We put one of the chopped tomatoes and eggplants in our blender with a bit of olive oil and pureed them until it made a fine paste. Then we stirred that into our tomato sauce. The kids were none the wiser and enjoyed their cheese pizza, just the same.

sneaky sauce

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