Hi All! Did everyone have a good weekend? Anyone do anything fun? I had a partial work weekend and a partial relax.eatgoodfood.nap.readagoodbook weekend. I haven’t picked up a book in almost a year (so embarrassing, yes), so I decided it was finally time to say goodbye to the basketball wives, peace out Bethanny and hope to never see you again, you crazy ladies from New Jersey! Ahhh! It feels good to be free :) I’ve started reading Haunted by one of my favorite authors, Chuck Palahniuk (author of Fight Club, Stranger Than Fiction, Choke, Invisible Monster, Rant, etc etc….love this guy). His books are really easy reads and my favorite thing about them is that they’re SOOOO twisted, bizarre, weird, creepy, and totally awesome. If you’re only familiar with Chuck Palahniuk’s Fight Club and enjoyed it, I’m here to tell you…TIP OF THE ICEBERG! He’s like the next Stephen King, but instead of creepy clown monsters, demons and prisoners he write about rabid humans, vengeful transvestites and survival of the fittest/most desperate. You know, the usual stuff.
Anyway, onto food. This week we’re trying a little something new…1 Recipe: 3 Ways! This means that we’re going to be taking 1 basic recipe and showing you how to transform it into 3 different, awesome recipes throughout the week. We’re starting this new section with, basic pizza dough. I feel like a good solid pizza dough is something everyone should know how to make or at least have a recipe for, on file at home. Once you have the dough down, you can go to town and make a bunch of different things; you can create a pizza with toppings you love, you can make calzones, you can make focaccia, etc.
More pizza recipes:
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Prosciutto Kale & Butternut Squash Pizza
INGREDIENTS
basic pizza dough
- 1 cup warm water (110°F)
- 1 envelope (¼ ounce) active-dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon honey
- 1 ½ tablespoons extra virgin olive oil
- 3 cups bread flour plus more for dusting
- 1 ½ teaspoon salt
assembly
- 2 tablespoons extra virgin olive oil
- 1 ½ cups shredded Fontina cheese
- 4 ounces prosciutto, torn into pieces
- ½ cup butternut squash, peeled, diced and lightly sautéed
- 2 leaves kale, stemmed and torn into pieces
- ½ red onion, sliced into wedges and lightly caramelized
- salt and pepper to taste
- yellow cornmeal, for crust
INSTRUCTIONS
- Preheat oven to 425°F. (be sure to preheat pizza stone as well, if using)
- For dough: Place water, yeast, sugar, honey, and olive oil in a mixing bowl and gently stir together. Allow mixture to sit for 5 minutes (water should begin foaming slightly). While yeast mixture sits, sift together flour and salt. Add flour mixture to yeast mixture, ½ cup at a time, until fully incorporated and dough begins to form. Turn dough onto a lightly floured surface and knead until smooth, about 8 to 10 minutes. (dough should spring back when poked) Form into a ball and place in a lightly greased bowl and cover with plastic wrap or a damp towel and place in a warm area and allow to proof until doubled in size, about 1 ½ -2 hours. Punch dough down and turn onto a clean, lightly floured surface.
- Divide dough into two equal pieces and roll each piece into a 14 inch disc, about ¼ inch thick.
- Cover baking sheets with parchment and sprinkle with a layer of cornmeal. (if using a pizza peel, sprinkle peel with thin layer of cornmeal)
- Place crusts in prepared baking sheets and brush with small amount olive oil.
- Top each with ¾ cup fontina cheese followed by the remaining topping ingredients, divided. Season with salt and pepper.
- Bake pizzas, one at a time for 7 to 9 minutes or until cheese has melted and crust is golden brown.
- Remove pizza from oven, allow to cool for a few minutes, cut and, serve hot.
NOTES
- *Makes 2 pizzas
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I love your recipes….just starting out going Gluten Free, but I need hope replacing the sugar. i need to eliminate that from my life also….any suggestions of what I can use?
Our family loved this pizza. All of the flavors combined so beautifully! Thank you for the recipe!
Yay, so glad! This is my all-time favorite pizza!
Made this pizza! Life was changed. The salty prosciutto and nutty squash, crisp kale — everything was amazing together. My husband said it’s one of the best pizzas I’ve ever made (and I’ve made a lot…..). So. Thanks for making me look good! Definitely going into regular rotation! I made an egg scramble the next morning with leftover toppings… Yum.
Yay! This is my fav pizza ever so I’m SO glad you both loved it!!…eggs with topping leftovers?!…um, okay!
The 3 pizza dough recipes look great! Do you think it would work to make a big batch of the pizza dough in advance and put some of it in the fridge to use later? Thanks for your help!
Yes! The dough should keep for about 3 days in the fridge and for a couple months in the freezer (tightly wrapped!)
Love the playfulness of the ingredients. Good eats and pretty pictures! I can’t do cow dairy and often use a combo of caramelized onions & goat cheese to satiate the desire for cheese on my pizzas. And what pairs better with this pizza than prosecco and Palahniuk?
Mmmm…what a great combination. Just made one with caramelized onions, blue cheese and walnuts ( actually will be my next post!)
So good. Going to save this idea for next time though. Thanks!
This pizza looks perfect! Crisp and thin exactly how I like it!
Oh my goodness, this looks so yummy, I just have to try this!
Thanks for sharing :)
xoxo
My fav pizza topping is smoked salmon/grilled zuchinni… But this looks wondeful too ;)
Congrats on your beautiful photography, as always.
What a gorgeous and healthy pizza!
We love making pizza every Friday – thanks for solving my problem of what kind of pizza to make this week! This looks delish and nutritious!
That is just so beautiful. I don’t know if I could decide between eating it or hanging on the wall.
That font is so gangster. Annnnd the pizza looks pimp. (Do you get my theme here?)
OMG this is the most gorgeous pizza ever! I loooove the colors! I’m going to have to make this ASAP… and maybe with that intriguing sounding cauliflower crust haha :)
This is my kind of pizza! Yum!
Awesome flavor combination! I’ll definitely have to try this one!
everything on this pizza sounds like heaven to me!
I’m a sucker for all of those ingredients. I definitely made a butternut squash pizza a few times but added prosciutto and goat cheese once to make it incredibly decadent. I’ll have to look at adding kale to my pizza (since I always have an abundance of it!).
xoxo,
mon amy
Jenny- I’m so happy to hear another girl is into Palahniuk! I have read all his books and really love his style. I am on the 3rd book from Stieg Larsson “The Girl Who Kicked the Hornet’s Nest” (you MUST read these 3 books!) I’m not even a big reader but I like the darkness of Palahniuk and after Larsson, I now know I’m into “Crime Fiction” (ha ha, my poor husband!)
and of course. a n o t h e r amazing recipe ;)
This looks just amazing! I shall try it soon!
Hope you’ve started the week off with a smile ;D.
Miki.
My stomach just growled SO loud… haha! This looks so goood (and pretty!) The crust looks crunchy + delish…making me hungry! Lately, I’ve kind of been obsessed with garlic, spinach, feta, tomatoes, etc. etc. on my pizza. I say etc. etc. because really, as long as it tastes good, it can go on my pizza!
These look so good. I make pizza about once every other week for my kids and I am always looking for new flavor combos., will try.
Now I want pizza for breakfast. This looks so good with the butternut chunks and kale popping off the page at me!
You took all of my favorite things and threw them on a pizza. Maybe add bacon and then we’re even better! :) XO
I made this after you suggested it to me last time. So good! We made it with a cauliflower crusts though.
of course you did….yuck ;)
Hello! How do you make a cauliflower crust??