Pizza w/Mushrooms, Butternut Squash, Caramelized Onions, Wilted Spinach and Feta

***The other night, we were craving pizza...not delivery, but homemade. I LOVE Frank Stitt's recipe for Basic Pizza Dough. I've made it over and over again, and it has never failed to impress. It comes together fast, rises for only 30 - 45 minutes, and then bakes up into the perfect crusty goodness...with an amazing texture! You can find the recipe HERE.

I didn't want to go to the store for any special ingredients, so I looked for a recipe that would incorporate ingredients that I already had on-hand. I hit the jackpot with Frank Stitt's recipe for "Pizza with Mushrooms, Butternut Squash, and Wilted Greens". I had never had butternut squash on a pizza, but I love trying new food combinations, so I decided to give it a go. I added a little Feta cheese to Chef Stitt's original recipe, which Brad and I both love on pizza.

I ended up really liking this pizza! No doubt, one of the reasons is because it IS so different. I also made a Barbeque Chicken Pizza that night, which we also loved. I made a few changes to the original recipe, which are highlighted in blue below.

If you're craving something different, perhaps this is the recipe for you!

Bon Appetit!***

Pizza with Wild Mushrooms, Butternut Squash, and Wilted Greens

Source: Frank Stitt's Bottega Favorita cookbook

Ingredients:

1 tablespoon olive oil

1/2 yellow onion, thickly sliced

About 1/2 cup cremini mushrooms, stemmed and quartered

2 cups spinach leaves

Kosher salt and freshly ground black pepper

One 7 oz. portion of Basic Pizza Dough (link to recipe is above)

Coarse cornmeal for sprinkling

1 tablespoon Alecia's Tomato Chutney

1/2 cup cubed Roasted Butternut Squash and Balsamico (recipe below)

3 oz. Fontina, cut into 1/2-inch cubes (I substituted with shredded mozzarella)

Pinch of red pepper flakes

1 cup cooked chicken, cut into bite-sized pieces

Directions:

Position a rack in the center of the oven and preheat the oven to 500 degrees F. If using a baking stone, preheat it for 30 minutes.

Heat 2 teaspoons of the olive oil in a large saute pan over medium heat. Add the onion and cook until golden brown and caramelized, about 10 minutes. Transfer to a plate.

Add the remaining teaspoon of olive oil to the hot pan, then add the mushrooms and saute for 5 minutes, or until the mushrooms have given up their liquid and are a rich brown. Transfer to the plate with the onions.

Throw the spinach leaves into the hot pan, sprinkle with salt and pepper, and saute until just wilted, about 30 seconds. Transfer to the plate with the onions and mushrooms.

Roll out the dough on a lightly floured surface to a 10-inch round. Transfer it to a 12-inch pizza pan, a large baking sheet, or a pizza wheel that has been sprinkled with coarse cornmeal.

Spread the tomato chutney evenly over the dough, leaving a 1-inch border all around. (I didn't have the chutney on-hand, so I simply drizzled olive oil over the dough). Top with the chicken, mushrooms, squash, and onions. Dot the top with the cubes of Fontina. Sprinkle with the red pepper.

Transfer the pan to the oven or slide the pizza onto the hot stone and bake for 8 to 12 minutes, until the crust is golden brown and the cheese is bubbly. Serve immediately.

Roasted Butternut Squash and Balsamico

Ingredients:

1 butternut squash, cut lengthwise in half, seeds and membranes removed

Kosher salt and freshly ground black pepper

2 tablespoons fruity extra virgin olive oil

1 tablespoon good-quality balsamic vinegar

Directions:

Preheat the oven to 350 degrees F.

Season the cut surfaces of the butternut squash with salt and pepper and drizzle with 1 tablespoon of the olive oil. Place cut side down on a baking sheet and bake for 45 minutes to 1 hour, or until just soft.

Remove from the oven and let cool slightly. When the squash is cool enough to handle, remove the skin, then cut the flesh into 2-inch chunks. Toss with the balsamic vinegar and the remaining 1 tablespoon olive oil and serve.