| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Butternut squash; peeled, seeded and cut into 1/2-inch cubes |
| 1 |
ts |
Vegetable oil |
| 1 1/2 |
c |
Low-fat; (1 percent) milk |
| 2 |
tb |
All-purpose flour |
| 1 |
|
Pinches freshly grated nutmeg |
| 4 |
ts |
Yellow cornmeal |
| 1 |
|
Recipe pizza dough |
| 2/3 |
c |
Freshly grated parmesan; (about 2 ounces) |
| 1 |
tb |
Chopped fresh sage leaves |
| 1 |
lg |
Garlic clove; minced |
|
|
Freshly ground black pepper to taste |
|
|
Fresh sage leaves |
INSTRUCTIONS
GARNISH
Preheat oven to 450 degrees 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 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 oven temperature to 500 degrees 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 the lower and middle thirds of oven 15 minutes or until
crusts are crisp and pale golden. Garnish pizzas with sage sprigs.
Yield: 4 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9076
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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