Butternut, Goat Cheese & Arugula Pizza

Butternut, Goat Cheese & Arugula Pizza

CRUST
1 Tbsp. yeast
11/2 cups warm water (110 degrees)
1 Tbsp. molasses
2 Tbsp. olive oil
1 tsp. salt
1 cup whole wheat flour
3 cups all-purpose flour

TOPPINGS
1 cup white sauce (béchamel) or Alfredo sauce
1 cup cooked, diced butternut squash
1/2 cup caramelized onions
4 Tbsp. crumbled goat cheese
1/2 cup cooked, crumbled bacon
4 cups shredded mozzarella cheese
2 large handfuls arugula

2 Tbsp. aged balsamic vinegar* (see note)

For the crust: Place the yeast, warm water and molasses in a bowl and let set for 10 minutes until foamy. Add the remaining ingredients and knead for 10 minutes. Cover and allow to rise for 1 hour. Meanwhile, after the dough has risen for 40 minutes, preheat the oven to 500 degrees. Punch the dough down and form into 2 equal-size balls. Form the dough balls into 10-to-12-inch pizza rounds and place on a greased or parchment-lined baking sheet or pizza stone.

Pizza assembly: Top each dough round with 1/2 cup of the white sauce. On top of the sauce on each pizza, sprinkle 1/2 cup butternut squash, 1/4 cup caramelized onions, 2 Tbsp. goat cheese, 1/4 cup bacon, and 2 cups mozzarella cheese. Bake one at a time for 15-20 minutes. Top each with 1 handful of arugula and drizzle with 1 Tbsp. of balsamic vinegar. Cut into 6-8 slices.

Yield: two 12-inch pizzas

*Note: Aged balsamic vinegar tends to be thicker than regular, salad dressing-type balsamic. If you don't have the aged or can't find it (it can be a bit expensive), simmer 1/4 cup regular balsamic on the stove in a sauce pot until it's reduced to 2 tablespoons.

Shelley Baltz received her culinary degree from Johnson & Wales University. She operates Taste Cooking Classes (tastecookingclasses.com) and morselsandmoments.blogspot.com. E-mail chefbaltz@comcast.net.