taleggio & kabocha

we love pizza and there is nothing better than making it at home. this dough recipe comes from vogue magazine, random i know, and is one of my favorite doughs to make if i have the time for homemade crust. the toppings are inspired by a pizza giada de laurentiis made on everyday italian when i worked as the food stylist on the last season. changed the cheeses, different squash and added pancetta because everything tastes better with pancetta!

Taleggio & Kabocha Pizza
1/4 cup white wine
3/4 cup warm water
1 pkg active dry yeast
1 tbs honey
1 tsp salt
1 tbs olive oil
3 cups flour
combine wine, water and yeast in a large bowl and stir until dissolved. add honey, salt and olive oil. mix thoroughly and add 1 cup of flour to make a wet paste. Add remaining flour and knead lightly on lightly floured surface for 2-3 minutes. Place in a lightly oiled bowl, cover with a towel and let rise 45 minutes.

1/2 kobocha squash, peeled, seeded and cut into 1/2-inch cubes
2 tbs maple syrup
1 tsp red pepper flakes
6 slices pancetta
5 oz taleggio cheese, sliced
1 oz goat cheese
1 cup arugula
preheat oven to 375 degrees F. on a sheet pan, toss squash with maple syrup and red pepper and roast for 25 minutes. crisp pancetta in the oven for 10 minutes at 400 degrees F and cool. increase oven to 450 degrees F. roll out dough to 1/4-inch thick on lightly floured surface and evenly distribute slices of taleggio. bake 8-10 minutes until crust begins to brown and cheese is bubbly. sprinkle pizza with crumbled goat cheese, pancetta and roasted squash. return to oven to 3-5 minutes until goat cheese is softened and crust is golden. top with arugula and give it a drizzle of good olive oil and some fresh cracked black pepper.


Beth Wirth said...

This looks incredible. Thanks for the recipe. . .yum.

Josephine Tournier Ingram said...

looks and sounds amazing.

cevd said...

i must say i LOVE your blog.

i am currently waiting for my squash to cook and watching my pizza dough rise. i am sooo looking forward to dinner tonight.

thank you for the wonderful recipes.