There is nothing more anticipated (or fun) in our house than movie night. It's our night where we eat pizza and popcorn, all snuggled up together in the comfort of our own living room.
This week's Movie? Despicable Me. Have you seen it? If you haven't, you should. Toot sweet.
This week's pizza? Delicious flatbread with roasted red onions and butternut squash. Remember the pasta from last week ? Remember how much I love to repurpose extra ingredients? Bingo.
This dough is much lighter and fluffier than my traditional pizza dough . Delicious in its own right: fluffy yet crunchy, perfectly paired with the bursting variety of flavors courtesy of the colorful toppings.
Need: For the dough:
1/2 cup white wine
1 cup warm water
1 1/2 oz active dry yeast
1 Tablespoon agave nectar
1 teaspoon sea salt
2 Tablespoons extra virgin olive oil
3 c flour
For the topping:
1 batch tofu ricotta dip
1/2 medium butternut squash, cubed
3 cloves garlic, roughly chopped
1/2 red onion, sliced in half, then into 6ths
Extra virgin olive oil
Fresh cracked pepper
In a large bowl, combine white wine, water and yeast. Stir to fully combine then let sit for about 5 minutes, until yeast becomes foamy and full. Then add agave nectar, salt and olive oil. Stir to combine.
To your wet mix, gradually add flour, 1 cup at a time, stirring as you go. Once dough comes together, use your hands to completely combine then knead gently for a couple minutes.
Return dough to bowl, drizzle with olive oil, cover with a clean dish cloth and place in a warm area to rise for about 45 minutes, until doubled in size.
If you aren't using the leftover ingredients from the pasta , go ahead and prep your veg now.
Start by preheating the oven to 400.
Cube butternut squash, chop garlic and slice red onion. For the onion slicing, cut in half, then slice each half in about 1/4 inch slices.
Arrange butternut squash, onion and garlic on a baking sheet, drizzle with olive oil and generously sprinkle with salt and fresh cracked pepper. Roast in oven for 10 minutes then rotate baking sheet and bake another 10 minutes. When done, remove and set aside.
Now is the time to make your tofu ricotta dip , if you haven't done so ahead of time. Side note: I love this stuff. Seriously. I use it in all sorts of recipes so I make lots and then I have it on hand. It's fantastic!
Prepare two baking sheets by lining them with tin foil. When dough has appropriately risen, remove from bowl and separate into two even pieces. Place one piece on each baking sheet and gently 'push' the dough out onto the baking sheet.
It doesn't necessarily have to touch the edges of the baking sheet depending on how thick you would like it to be. Note: ensure your dough is even throughout so it cooks evenly; the only exception being the 'crust' if you like it a little more bready on the ends.
If you turned the oven off from the veg, preheat again to 375.
Start 'dressing' your pizza by speading an even layer of the tofu ricotta mixture. On top of that, arrange an even amount of the butternut squash, onion and garlic.
That's it. Take it to the oven and bake for 12 to 15 minutes, until golden brown and bubbly. Note: depending on your oven, baking sheet size and dough 'spreading', you may need to cook a bit longer.
Slice into squares, plate and serve alongside a beautiful mixed green salad or superfood salad , one of my personal favorites.
Perfect for movie night, a casual dinner party or even bbq'ing.... popping it on the grill gives it a whole different dimension of smoky flavor and crunchy texture.