A friend give me a small crop of Delicata squash. A chunk of cranberry wensleydale cheese sits in the fridge. I’m not eating those walnuts lately and I meant to reach for the bag of spinach at the farmstand but it seems they put kale in its place.
This is how this “Autumn” pizza came together.
I stretched the crust and par-cooked it for about a minute; pulled it out and kept it on a cooling rack while I topped it in this order:
- shredded Robinson Farm cheese
- roasted squash
- carmelized red onions
- crushed walnuts
- blanched kale
- cranberry Wensleydale, crumbled
- kosher salt
- slathering of olive oil
Back into the oven we go to cook on the stone for about 5-8 minutes. I could’ve kept it in there longer but the toppings were starting to brown already.
The taste was good, but it wasn’t exceptional. It could have used a little more salt, or maybe some kind of sausage or ham or some more cheese. All in all a fun experiment and a good lunch! I’m writing this post from the basement, behind a stack of boxes, because if there is such a thing as the pizza police I’m sure they are on their way to my house right now.