Sriracha Butternut Squash & Portobello Pizza
Spicy sriracha-seasoned grilled butternut squash and portobello mushrooms make a winter vegetarian pizza with a kick. You can break out the grill for this one if you dare.
I'm pulling out another long-storing butternut squash from the Strategic Winter Squash Reserve for today's pizza. Friday nights are pizza nights around here, and I like to change it up to keep things spicy. Sriracha-spicy, that is.
The Sriracha I use is locally produced, House Made Sriracha. Until I started eating locally grown fruits and vegetables, and then eggs and beef, I never really thought about locally made sauces. It's neat how your horizons get expanded just by the simple act of choosing where to source your salad greens.
I made this recipe on the grill last year, but it works to roast the veggies first too. Leftover veggies, cooked alongside a previous meal, make terrific pizza toppings. For more tips about enjoying pizza at home, please check out My Pizza Primer. For more pizza ideas, I've made a Visual Pizza Recipe Index. Because I like to categorize things, I've broken the index down into Pizza Dough Recipes, Vegetarian Pizza Recipes, Savory Fruit Pizza Recipes, and Meaty Pizza Recipes. You can find the Pizza Recipe Index here.
If you'd like more butternut squash recipes, I've got a Butternut and Buttercup Squash Recipe Collection. Got mushrooms? Want recipe ideas? I've got a Mushroom Recipe Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me poking around in the Strategic Winter Squash Reserve for the inspiration for my next meal.
|Double Dog Tongue--caught on camera!|
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Sriracha Butternut Squash and Portobello Pizza
- 1 pound pizza dough of your choice (some suggestions here)
- olive oil for brushing the crust and oiling the parchment paper
- 1+½ cups cooked butternut squash cubes, grilled or roasted
- 1 portobello mushroom, also grilled or roasted, then sliced into thin strips
- 1 to 3 teaspoons Sriracha sauce, depending on your desired spice level
- a pinch of salt (I use kosher)
- 1 cup shredded fontina cheese
- 1 cup shredded cheddar cheese
- If you want to bake this pizza, please refer to My Pizza Primer for baking instructions.
- Preheat grill with as much power as you've got at your disposal, for a good 15 to 30 minutes. I have a grill stone so I also preheat that.
- On an oiled piece of parchment paper, stretch out the dough into the shape it feels like today. Brush the crust with any stray oil from the paper.
- In a large bowl, toss the butternut squash with sriracha and place across the dough. Repeat with mushroom pieces. Add a sprinkle of salt over top, just a pinch.
- Cover the vegetables with fontina and cheddar cheeses. Slide the parchment paper onto the preheated stone, close the grill, and grill for about 5 to 7 minutes until the cheese is melted and crust is crispy.
- Remove from grill and place pizza directly on a cooling rack (i.e., discard the parchment paper). Let cool a few minutes, then slice and serve.