Sunday, March 20, 2011

Butternut Squash, Sage and Gorgonzola Pizza

I made this pizza many months ago (December, I think) but I'm just now getting around to posting it. It has great winter flavors like butternut squash and sage. It was hard to not eat the whole pizza in one sitting. I'm sitting here in 83 degree weather wishing it was still winter weather so I could make this again.

Butternut Squash, Sage and Gorgonzola Pizza

This recipe is pretty easy. I made the pizza dough using this recipe, except I used olive oil instead of vegetable oil, let it rise for about 30 minutes before topping, and made sure to spread it out really thin on the pan.

The toppings (in this order, bottom to top):
1 yellow onion, sliced and caramelized
Cubed butternut squash, roasted with salt and pepper for 30 mins
1 cup shredded mozzarella
1/4 cup crumbled Gorgonzola

Pop it in a 450 degree F oven for 7-10 minutes. Meanwhile, crisp up some fresh sage leaves in a pan with butter and top the pizza with it after it comes out of the oven.

Friday, March 18, 2011

WWTBFCD? Bell Pepper Bruschetta with Gorgonzola

Do you watch Gilmore Girls? They do reruns Monday-Friday on abcfamily channel. I record it everyday and watch it while I eat dinner. In one episode, Lorelai asks, "WWTBFCD?" It's like WWJD but it's What Would The BareFoot Contessa Do. Do you remember the WWJD bracelets? We used to wear them in middle school and they were so funny. I like WWTBFCD better. This recipe is Ina Garten through and through minus the basil since I didn't have it on hand. It's super simple and super yummy (and I don't even like bell peppers!).

Bell Pepper Bruschetta with Gorgonzola
Adapted from this recipe

Extra virgin olive oil
1/2 red bell pepper, seeded and sliced into thin strips
1/4 tsp sugar
1/2 Tbsp capers, drained
Kosher salt
Freshly ground black pepper
1.5 oz creamy Gorgonzola cheese, at room temperature

1. Preheat the oven to 375 degrees F.
2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and season, to taste, with salt and pepper. Set aside.
3. Slice the baguette crosswise into 9 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
4. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.