(makes four 7” pizza crusts)(we only make four per day depending on volume on the course so it can be as fresh as possible, and to cut down on waste)
2 t. Active dry yeast
pinch of sugar
2/3 c. warm water
1 2/3 c. all purpose flour, plus more for dusting work surface
1/4 c. fine cornmeal, plus more for sprinkling pizza peel
1 ½ tsp. Coarse kosher salt
2 T. Extra Virgin Olive Oil, plus more for bowl.
Butternut Squash Puree:
2 large Butternut Squash
1 small vidallia onion
2 cloves garlic
1/4 tsp. fresh ground nutmeg
Salt & Pepper to taste
2 oz triple cream brie cut into 1” squares
3 dried figs sliced into 1/4” rounds
2 T. Chopped candies pecans
6 sage leaves, fried (drop sage leaves into
fryer until translucent, let rest on towel
sprinkle with salt & pepper)
1/2 c. sugar
1/4 c. packed brown sugar
1/4 c. evaporated milk
1 T. light corn syrup
2 T. butter
1 1/2 c. coarsely chopped pecans
1 tsp. vanilla extract
½ tsp. cinnamon
For the Pecans:
• In a large heavy saucepan, combine the sugars, milk and corn syrup. n Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238 degrees F (soft-ball stage).
• Remove from the heat; stir in butter and cinnamon until butter is melted. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly spread out onto sheet pan that has been lined with parchment paper or silpat. Cool until set, then break apart by gently pounding with wooden spoon or object of your choice. Store in an airtight container at room temperature.
For the Puree:
1. Slice Butternut Squash lengthwise, remove seeds and lay flesh side down on a sheet pan that has been covered with parchment paper.
2. Peel onion and garlic cloves and place on sheet pan with butternut squash lightly brush with olive oil.
3. Bake in 350 degree oven for approximately 45 minute or until squash and onion is fork tender and garlic is golden brown (garlic will be done before other items so watch carefully).
4. Remove from oven and puree all items along with seasoning in robot coupe.
For the Dough:
• In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
• Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
• Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
• Preheat oven to 500 degrees. with a pizza stone(we use bricks) on lowest rack. Stretch/roll dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
• Slide round onto pizza stone, add toppings and bake until crust is crisp and golden and brie is bubbling, 7-10 minutes. Remove from oven; slice into 6 portions and top each slice with fried sage leaf; serve immediately.