Friday, March 29, 2013

(Leftover) Ham and Sweet Potatoes on a Butternut Squash Crust (Pizza Night!)

I was really torn as to when to put this pizza post up.  Yes, on a Friday, of course, because around here we eat pizza on Fridays.

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.

http://www.farmfreshfeasts.com/2013/03/leftover-ham-and-sweet-potatoes-on.html


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.

http://www.farmfreshfeasts.com/2013/03/leftover-ham-and-sweet-potatoes-on.html

http://www.farmfreshfeasts.com/2013/03/leftover-ham-and-sweet-potatoes-on.html
Hard to see but I promise you there is squash in that there crust.

http://www.farmfreshfeasts.com/2013/03/leftover-ham-and-sweet-potatoes-on.html

Ham and Sweet Potato on a Butternut Squash Crust

1 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.
http://www.farmfreshfeasts.com/2013/03/leftover-ham-and-sweet-potatoes-on.html

13 comments:

  1. I love, love, love the use of the calendar to plan your recipes for balance and seasonality. Did I mention I love it?
    Your spouse is definitely rubbing off on you.

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    Replies
    1. Meghan,
      Just to be clear, this is NOT a list! I'm not a list person!
      [If I sound like I am stridently whining, it's because I am.]
      Thanks!

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    2. Me thinks she doth protest too much. ;)

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  2. Kirsten this looks absolutely wonderful! I love that flavor combo and I also totally agree about the garlic - I actually have two heads left from last year, but roasting and freezing is a wonderful way to save it. And I think any of these months in here are appropriate for winter squash - we just ate our last one the other day!

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    Replies
    1. Donalyn,
      I just cleared out the last of 2012's fresh garlic. It was drying out, so my mom had the brilliant idea to soak it in water overnight, then my dad planted it amongst the daffodils in the front yard. We'll see what happens. My folks have picked up a trick or two in the combined 165+ years they've been around . . .

      Thanks!

      Delete
  3. Beautiful pizza! I just checked out your technique for roasting and freezing garlic and I will definitely be doing that this year. Thanks!!

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    Replies
    1. Melissa,
      I hope you do! So many crops are ripe all at once, and only once a year (berries, I'm looking at you) so it just makes good sense to put them up this way. Especially since I don't have a really good cool spot to store over the summer months. My kitchen is cold in winter and warm in summer.

      Thanks!

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  4. I love having a stash of frozen roasted garlic. I just wish I had been more on the ball last year! My tiny stash of roasted garlic is all gone. But I have new garlic plants from my dad ready to go in the garden this weekend. Yay, spring is close enough to start planting! I am behind a bit with my spinach and early lettuce – that will go in this weekend too! Can't wait to start grubbing in the dirt.

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    Replies
    1. Sarah,
      My dad planted the last of my farm share (non-roasted) garlic in the front yard as an experiment last month.

      Normally we all plant our garlic before Thanksgiving, and are pretty chuffed if we see sprouts before Christmas. Right now, the garlic, onions, and shallots I planted last fall are the only green growing things (non-herbal) in my beds.

      I wish you happy grubbing!

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  5. you my friend, are a pizza making machine! I LOVE that you put bnut in the crust. way to sneak in some more veggies..

    i also list everything on a calendar. but now that my social media consulting business is expanding (not to mention the blog design one) - i'm trying to learn how to do it all on the computer. aye.

    thank you so much for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal & real food posts. xo, kristy

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    Replies
    1. Kristy,
      Lists and calendars on the computer--brilliant idea. I tend to get distracted (surprise) when I get on the computer, so keeping it on paper where I can sit and think without reacting to each email coming in helps my focus flow better. Of course keeping it on paper means that "the blog" is this giant ever-increasing pile of scraps and sheets of paper that really needs to get whittled down to a more manageable size. A goal for the Spring.
      I'm impressed with your new business--such a great idea, and amazing that you've got the chops for it all. It's got to be all the fresh veggies you enjoy.
      Thanks for hosting!

      Delete
  6. So every time I see a new pizza of yours, I swear its my favorite. But this week this really IS my favorite. Sweet potatoes and butternut squash are pure heaven to me. And with the addition of the salty ham I can only imagine how divine the result must be.

    Thanks for sharing and linking up. Now, can I have a slice?

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    Replies
    1. Heather,
      It's ok to have many favorites. Mine change with the seasons, all except for my Deployment pizza. That's a perennial favorite.
      I'm sorry all the pizza has been 'et up' . . . for now. You know there's always another pizza coming!
      Thanks for hosting!

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