Autumn Harvest Pizza - Squash, Mushrooms, Gruyere

Going with my goal of eating all the squash things this year, I am going to try making this tonight. I like gruyere cheese well enough, but I don't have any on hand so I'm going to try to sub in maybe feta cheese or just moz (or maybe both?). The recipe is copied directly from a blog (link at the bottom). I also tend to like my pizza to be soft in the center but a little more crisp on the bottom so I may knock up the temp for a few minutes to start.

For the dough

1 1/2 cups whole wheat flour 1/2 tablespoon vital wheat gluten* 1 teaspoon active dry yeast 1 teaspoon salt 1 tablespoon olive oil + extra for greasing 1/2 to 2/3 cup warm water 

For the pizza

1/2 yellow onion, thinly sliced 2 cloves garlic, minced 12-15 crimini mushrooms 1 cup cubed butternut squash 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 large handfuls of baby arugula 3-4 oz. gruyere cheese, shredded 

For the dough

1. Stir together the flour, vital wheat gluten, salt, and yeast. Add the oil and 1/2 cup of warm water and stir until a ragged dough forms. 2. Knead on a clean surface or in the bowl for 2-3 minutes, adding 1 tablespoon of water at a time if needed. 3. Grease the mixing bowl with olive oil, return the dough to the bowl, and cover with a towel Let rise in a warm area for 1-2 hours, or in the fridge for up to 12 hours. 

For the pizza

1. Preheat the oven to 500 degrees Fahrenheit. 2. Season the onions, mushrooms, and butternut squash with salt and pepper. Saute in a pan (using oil or butter as needed) for 8-10 minutes, stirring frequently, until soft. 3. Shred your cheese if needed. Roll out the dough into a pizza pan and spread the olive oil evenly across it. 4. Sprinkle on the garlic and add the arugula on top of the crust. Top with the cheese and cooked vegetables. 5. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly. 

Remove from the oven and let cool for 5-10 minutes before serving.

Notes *The vital wheat gluten is optional, but it adds a desirable thickness chewiness to the whole wheat crust.

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bon appetit