Last week we made these unusual little pizzas.  They were among the most delicious pizzas I have ever eaten.


I wasn’t sure if I’d like this pizza at all, since it has really no saucy base, and only the tiniest amount of cheese as a garnish.  I tend to like my pizzas to be so loaded that they are drippy, saucy, and messy.  This pizza was none of those things.  But I can’t wait to make it again– it was wonderful.

From Vegetarian Planet (which, by the way, has turned out to be a winner of a cookbook.  The first couple of recipes we made from it several years ago were big duds, and I had pretty much written the book off until a few months ago when we started cooking from it again):


  • 1 cup sliced onion
  • 1/2 butternut squash, peeled, seeded, and sliced very thin
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 1/2 batch Pizza Dough (2 balls) (recipe included below)
  • 1 tbsp cornmeal
  • 2 tbsp grated Asiago or Parmesan cheese

1.  Preheat the oven to 400.  Combine onion and squash in roasting pan with the rosemary, salt and apper, and 2 tbsp of the olive oil.  Toss well, and prebake for 20 minutes until onions are browning and squash is tender.

2. Increase oven temberature to 450 and begin to heat pizza stone.  On floured surface roll each ball of dough into an 8-inch round and distribute squash mixture over both.  Sprinkle cornmeal on pizza stone and place pizzas on top.  Bake for 10 minutes or until crust is firm.

3.  Sprinkle the pizzas with the cheese and drizzle them with the remaining olive oil (we forgot to drizzle… I was glad, as I thought the pizza was perfect, but Gastronomike thought the pizza was dry, and would recommend drizzling).  Cut into quarters and serve.

Pizza Dough


  • 2/3 cup lukewarm water
  • 1 pinch sugar
  • 1 1/2 tsp dry yeast
  • 1 tbsp olive oil
  • 2 cups flour
  • 1 tsp salt

1. Stir together sugar and 1/3 cup water in large bowl.  Sprinkle yeast over this mixture and let stand until foamy, abotu 10 minutes.  Stir in remaining 1/2 cup water, olive oil, flour, and salt.  Blend with large spoon until contents form a dough.  Knead the dough on a floured surgace, incorporating more flour, if necessary, to prevent dough from sticking.  Knead dough until it is smooth and elastic, 5-10 minutes.

2. Put dough into deep, oiled bowl, and turn it to coat with oil.  Let dough rise, covered, in a warm place for 1 hour or until it is doubled in bulk.  Punch down the dought and form it into four balls.  Each will make a serving-size pizza.

Variation: mix 1/2 teaspoon rosemary into the flour before adding flour to yeast mixture (we did this!)

Gastronomike and I have been making our own pizza dough for a while now, though before today we hadn’t found a dough recipe that we really, really liked.  This is definitely my favorite homemade crust so far.  I’m looking forward to making these little pizzas again– they were delicious, light, and satisfying.