Friday, January 22, 2016

Sriracha Butternut Squash & Portobello Pizza

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.


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.



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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.



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.


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.


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 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.


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.
Double Dog Tongue--caught on camera!


For more recipe ideas, please follow me on Pinterest. For links to articles I've found worth a read, please follow my FB page. To catch up on the behind the scenes antics, please follow my Instagram feed.


Sriracha Butternut Squash and Portobello Pizza

Ingredients

  • 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

Instructions

  1. If you want to bake this pizza, please refer to My Pizza Primer for baking instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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.

4 comments:

  1. I found your blog by searching for polish pottery! I also run a blog and photograph in a similar way. Your food looks delicious!

    ReplyDelete
    Replies
    1. Robin,
      Why thank you! I'm kinda smitten by Polish pottery. For some reason I only got a couple of pieces when I was stationed overseas (um, probably because I couldn't afford much!) but I'm pretty grateful to my folks and my brother for hauling loads back with them.
      I took a food photography course and was told "you must always use white because food looks best on white" and of course I had to pull out a pile of PP plates and shoot a bagel on each one and conclude that, no, actually, you DON'T always have to use white!
      Thanks for stopping by!

      Delete
  2. You know I still have butternut squash in the reserves...pumpkins too. In fact, I should check on them and make sure they're all still ok. It's been a couple weeks. Oy.

    ReplyDelete
    Replies
    1. Meghan,
      I keep checking on my spaghetti squash--my son is going to re-create a dish he made in school using it that sounds pretty tasty. I had to pitch the 3 squash that never made it into the house (no room on the shelves at the time) and froze when it got cold, along with one acorn that kinda shriveled up, but so far those are the only casualties.
      I have to walk by my SWSR in order to get to the laundry, Reformer, and TV so I see it several times a week.

      Thanks!

      Delete