Palate-Pleasing Pizza Recipes: An Illustrated Cookbook of Popping Fresh Pizza Ideas! by Allen Allie

Author:Allen, Allie [Allen, Allie]
Language: eng
Format: epub
Published: 2020-07-09T16:00:00+00:00

1 tbsp. of salt, kosher + extra if needed

3/4 cup + 1 tbsp. of oil, olive, + extra to grease and drizzle

2 squash, about 1 pound each

1 peeled, sliced onion, large

3 or 4 sprigs of thyme – strip the leaves

Pepper, ground

1/2 cup of blue cheese, milk, crumbled

2 cups of arugula

2 tsp. of lemon zest, grated finely

1 tbsp. of lemon juice fresh

Instructions:

1. Grease rimmed, large-sized cookie sheet using 3 tbsp. of oil. Roll dough up. Transfer to cookie sheet. Spread to pan edges.

2. Preheat the oven to 400F. Slice the squash in half, then scrape out their seeds. Slice crossways in 1/4-inch thick half-moon shapes. Transfer them to large-sized bowl. Add the thyme leaves, 2 tbsp. of oil and onions. Season using kosher salt & ground pepper.

3. Scatter the squash mixture over your dough. Drizzle top with oil. Bake the flatbread till crust has browned and has cooked through. Veggies should be tender and lightly golden brown. This takes 45 minutes or so. Transfer the cookie sheet to wire rack. Sprinkle on the blue cheese while still warm.

4. Toss lemon juice, arugula and lemon zest in small-sized bowl. Drizzle in some oil. Season as desired. Add to flatbread and serve.

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