- 1 small butternut squash (about a cup and half)
- 2 tablespoon olive oil
- 1 premade pizza dough
- Flour for dusting
- 8 ounces brie, cut into thin slices
- 2 cups arugula
- 1/4 cup plus 2 tablespoons walnut oil
- 1/8 cup Champagne vinegar
- Salt, to taste
- Preheat the oven to 350ºF. Cut the butternut squash in half lengthwise and coat the flesh in the olive oil.
- Cook until the butternut squash is soft and a fork will go through the thickest side, about 30 to 45 minutes depending on the size. Set aside and let cool. Using a sharp knife, slice chunks into the squash cutting both directions and scoop the squash out with a spoon into a bowl.
- Preheat the oven to 500ºF with a large cookie sheet or pizza stone inside. Roll or stretch the pizza dough to roughly the size of your cookie sheet or pizza stone. Using a fork, quickly make a bunch of little wholes to eliminate bubbles in the dough. Once the oven has preheated, carefully place the rolled out dough on the cookie sheet or pizza stone. Cook for 6 to 8 minutes until golden.
- Once the pizza dough it partially cooked, pull the pizza from the oven and quickly assemble with butternut squash, 1/2 cup of arugula, and brie.
- Place pizza back in the oven for 4 to 6 minutes, or until the squash is warm and the cheese has melted.
- While pizza is cooking, in a small bowl whisk together the 1/4 cup walnut oil and champagne vinegar. Pour the dressing over the remaining arugula.
- Once the pizza is finished, sprinkle it with the remaining 2 tablespoons of walnut oil and season with salt.
- Serve a slice of pizza topped with arugula salad.
Makes 4 to 6 servings.
- Main Dishes, Pizza