But when? Easter ham leftovers? Fall sweet potato season? I looked at my calendars . . .
Is it weird that I print out a calendar, a month per 8 1/2 x 11 sheet of paper, and jot down all the recipes that I'm planning on putting up here? It helps me see what I'm doing easier than the long list on Blogger, and helps me see if I'm getting a good balance of vegetable-centric vs more meat-oriented pizzas, entrees, etc. Perhaps living with my spouse the Planner for so long has rubbed off on me.and decided to just make this entire week Leftover Ham Week on Farm Fresh Feasts. There are other uses for leftover ham that I recommend (like fried rice or yakisoba). If you do not have ham in your fridge, check back next week for Taco Farro, My Favorite Grilled Cheese Sandwich, and something else that's also good--maybe a Sunset Mango pizza.
Since I made 2 crusts worth of this shredded butternut squash crust, I figured I'd play around with the second pie. My mother-in-law serves ham paired with sweet potatoes (when she's not being treated to someone else cooking her dinner in her own home). The combination is so pretty--and tasty--on my plate that I thought it would transfer well to a pizza. I was right. It did.
Thanks, yet again, to my friend Heather for turning me on to the garlic-oil-as-a-pizza-sauce because that's what I used as the base.
Ok, technically the shredded butternut squash crust is in the base, then the garlic oil on top. Even though I get a head of garlic nearly each week in my farm share, I'm so glad I roasted my own garlic crop and put it up in the freezer. A thawed clove just smushed down into warmed oil and makes a simply delicious sauce.
|Hard to see but I promise you there is squash in that there crust.|
Ham and Sweet Potato on a Butternut Squash Crust1 portion butternut squash pizza dough
1/4 cup (60 ml) olive oil
1 clove roasted garlic
3/4 cup diced ham
3/4 cup cubed sweet potato, roasted (400 degrees for 20 minutes should do it)
1 1/2 cups shredded Italian blend cheese (or mozzarella, your choice)
salt and freshly ground pepper (I'm using Penzey's European Peppercorns in my pepper grinder)
Refer to my Pizza Primer for lots of pizza tips and hints all in one handy, collage-filled post!
Preheat oven to 450 degrees Fahrenheit (and preheat your pizza stone, too!). In a small bowl, combine warmed olive oil and roasted garlic into a smushed up paste-like sauce. On an oiled piece of parchment, spread dough out in a squarish shape. Brush garlic oil across crust. Top with ham and sweet potato. Sprinkle with a pinch of kosher salt and a few grinds of pepper. Top with cheese. Bake for 5-8 minutes on the piece of parchment, then shake it off onto the pizza stone or cookie sheet. Continue baking 3-5 more minutes until the cheese is browned and bubbly. Cool on a rack a few minutes, slice and serve. And remember this if you serve ham at Thanksgiving! It will be equally delicious then as well. I'll probably remind you in a recipe round up, if I remember. I'll write it on one of those calendars . . .
This post is playing over at The Adventure Bite with the Farm Girl Blog Fest, the Clever Chicks Blog Hop over at The Chicken Chick, What's Cookin' Wednesday at Buns In My Oven, the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks, and Taste and Tell Thursdays.