My First Pizza Mistake
I once tried to stretch pizza dough too fast. It kept snapping back like a rubber band. I got so frustrated I almost gave up. My Nonna told me to let it rest. So I covered it and had a cup of tea.
When I came back, it stretched like a dream. Dough needs a little nap, just like us. This matters because good food teaches patience. What kitchen task tries your patience the most?
Why This Squash is Special
Delicata squash is my favorite for pizza. You don’t have to peel it. The skin gets tender and sweet in the oven. I still laugh at that.
Just slice it into pretty rings. Toss them with oil, salt, and pepper. Roast until they smell like autumn. *Fun fact: Delicata is sometimes called the “sweet potato squash.”* Doesn’t that smell amazing?
The Magic of Toasty Bits
Do not skip the hazelnuts. Toast them with garlic and smoked paprika. It takes just three minutes in a pan. This fills your whole kitchen with a warm, nutty smell.
Those little toasty bits matter. They add a crunch that makes the pizza special. It’s the small touches that turn a meal into a memory. What’s your favorite “little touch” in a recipe?
Putting It All Together
Stretch your rested dough on a floured counter. Be gentle. It doesn’t need to be a perfect circle. Rustic is beautiful. Lay it on some cornmeal so it slides.
Brush the dough with a little oil. Then add your onions, squash, and that hazelnut magic. Dot it with pieces of creamy burrata. The hot oven will make the cheese melt and bubble.
The Final, Fresh Touch
When the pizza comes out, top it with fresh spinach. The heat wilts it just right. I add a final drizzle of good olive oil. Sometimes I shave a little Parmesan on top.
This matters because hot and cool, soft and crunchy, all dance together. It makes every bite interesting. Do you prefer your greens cooked right on the pizza, or added fresh at the end like this?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 2 cups | plus extra for stretching dough |
| Warm water | 1 cup | about 110°F |
| Cornmeal | 1/4 cup | plus more for dusting the pizza peel |
| Olive oil | 1 1/2 tablespoons | |
| Kosher salt | 1 tablespoon | |
| Granulated sugar | 1/2 tablespoon | |
| Active dry yeast | 1 packet (2 1/4 tsp) | 1/4 ounce |
| Delicata squash | 1 medium | cut into 1/4-inch rings, seeds removed |
| Olive oil | 5 tablespoons, divided | plus more for drizzling |
| Kosher salt & black pepper | for seasoning | |
| Yellow onion | 1 large | diced |
| Hazelnuts | 1/4 cup | coarsely chopped |
| Garlic | 2 cloves | minced |
| Smoked paprika | 1/2 teaspoon | |
| Red chile flakes | to taste | |
| Burrata cheese | 4 ounces | |
| Baby spinach | 2 1/2 ounces (about 2 cups) | |
| Parmesan cheese | shaved, optional |
My Cozy Autumn Pizza Night
Hello, my dear. Come sit. Let’s make a pizza that tastes like a fall afternoon. It has sweet roasted squash and creamy burrata cheese. Doesn’t that sound wonderful? I love how simple delicata squash is. You don’t even have to peel it. The skin gets nice and tender. I still laugh at the first time I made it. My grandson thought the rings were “orange life preservers” for his dinner plate. We’ll top our pizza with caramelized onions and toasty hazelnuts. The kitchen will smell amazing. Are you ready? Let’s begin.
Ingredients
- For the Dough: 1 cup warm water, 1 tsp sugar, 2 ¼ tsp active dry yeast, 3 cups all-purpose flour, 2 tbsp cornmeal, 2 tbsp olive oil, 1 tsp salt.
- For the Toppings: 1 small delicata squash (sliced into rings), 1 large onion (diced), 3 tbsp olive oil (plus more for brushing), ½ cup hazelnuts (chopped), 2 cloves garlic (minced), 1 tsp smoked paprika, 4 oz burrata cheese, 2 handfuls fresh spinach, Salt and pepper to taste, Shaved Parmesan (optional).
Instructions
Step 1: First, we wake up the yeast. Mix your warm water, sugar, and yeast in the big bowl. Let it sit for 5 minutes. It should get foamy, like a little science experiment. Now add the flour, cornmeal, oil, and salt. Mix it until a shaggy dough forms. (A hard-learned tip: If your water is too hot, it will hurt the yeast. It should feel like a nice warm bath, not hot!).
Step 2: Now, we knead. Use your mixer’s dough hook for 8 minutes. Or, you can push and fold it on the counter. Feel the dough become smooth and elastic under your hands. It’s very satisfying. Place it in an oiled bowl, cover it, and let it rest. Find a warm spot, like near the oven. Let it grow until it’s doubled in size. This is a good time to read a chapter of your book.
Step 3: While the dough dreams, roast the squash. Toss the rings with oil, salt, and pepper. Lay them on a sheet. They go into a 425°F oven for about 15 minutes. You want them soft and a little browned. In a pan, cook your diced onions slowly. Stir them now and then. We want them golden brown and sweet, not burnt. This patience is the secret to great flavor.
Step 4: Let’s make the magic hazelnut oil. In another pan, warm 3 tablespoons of oil. Add the chopped hazelnuts, garlic, and smoked paprika. Cook just until you smell the nuts toasting. Oh, it’s a heavenly smell. Pour it all into a bowl. This flavored oil will be our sauce. What’s your favorite nut to snack on? Share below!
Step 5: Heat your pizza stone in a 500°F oven. Now, shape your dough. Gently stretch it on a floured surface. Don’t fight it. If it shrinks back, let it rest for 5 minutes. Dust your peel with cornmeal. Lay the dough on it. Brush it with a little oil. Spread on the onions, squash, and that hazelnut mixture. Dot with pieces of burrata. Slide it onto the hot stone. Bake until the crust is golden and blistered.
Step 6: As the pizza bakes, toss the spinach with a tiny drizzle of oil. When the pizza comes out, scatter the fresh spinach right on top. The warm pizza will gently wilt it. Finish with a final drizzle of that hazelnut oil from the bowl. Add shaved Parmesan if you like. Slice it up and enjoy your masterpiece.
Cook Time: About 45 minutes
Total Time: About 3 hours (includes dough rise)
Yield: 1 large pizza (2-3 servings)
Category: Dinner, Vegetarian
Three Fun Twists to Try
This pizza is like a friendly canvas. You can paint it with different flavors. Here are some ideas I’ve tried and loved. They make it feel like a whole new meal.
The Apple & Sage Twist: Add very thin slices of apple with the squash. Sprinkle with fresh chopped sage before baking.
The “Everything But The Bird” Twist: Crumble some cooked sausage or bacon on top before it goes in the oven. Perfect for a hearty appetite.
The Sweet & Spicy Twist: Drizzle the finished pizza with a little hot honey. It’s a delightful sweet kick with the squash.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This pizza is a full meal on its own. But I love setting a pretty table. A simple side salad with a tart vinaigrette is perfect. It cuts through the richness. For a starter, a small bowl of tomato soup is so cozy. To drink? A crisp apple cider, sparkling or still, matches the fall flavors beautifully. For the grown-ups, a glass of pale ale or a dry cider is just right.
Which would you choose tonight?
Storing Your Pizza for Later
Let’s talk about leftovers. This pizza is best fresh. But you can save it for tomorrow. Let the pizza cool completely first. Then wrap slices tightly in foil.
Store them in the fridge for up to two days. I don’t recommend freezing the finished pizza. The squash gets too watery when thawed. But you can freeze the dough for later!
I once reheated a slice in the microwave. The crust turned soft and sad. Now I use my toaster oven. Heat slices at 375°F until the cheese bubbles again.
This keeps the crust crisp. Batch cooking the dough saves future you time. Having dough ready makes a weeknight pizza easy. Have you ever tried storing it this way? Share below!
Common Pizza Problems & Simple Fixes
First, dough that won’t stretch. It shrinks back when you pull it. This means the gluten is too tight. Just walk away for five minutes.
Let the dough rest under a towel. Then try again. It will be much more relaxed. I remember when my dough fought me like that!
Second, a soggy pizza crust. This often happens from too many wet toppings. Roast your squash until it’s very tender and dry. Pat the spinach dry, too.
Third, burnt nuts or garlic. They cook very fast. Toast the hazelnuts and garlic together for just three minutes. Keep the heat at medium.
Fixing these builds your cooking confidence. Small steps make a big flavor difference. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pizza dough mix. The toppings are already gluten-free.
Q: What can I do ahead? A: Roast the squash and caramelize the onions a day early. Store them in your fridge.
Q: No delicata squash? A: Sweet potato or butternut squash work great. Just peel and slice them thin. *Fun fact: You can eat delicata squash skin!*
Q: Can I make a smaller pizza? A: Absolutely. Just cut the dough recipe in half. Use a smaller baking sheet.
Q: Is the burrata necessary? A: It’s lovely, but fresh mozzarella is a fine swap. Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy pizza. It tastes like a warm autumn day. Making it should feel fun, not fussy. I would love to see your creation.
Share a photo of your finished dish. Tag my blog on Pinterest so I can see. Cooking is about sharing joy and good food. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Chloe Hartwell.
Roasted Delicata Squash Pizza with Burrata & Spinach
Description
Creamy burrata & roasted delicata squash top this gourmet spinach pizza. A stunning, savory fall dinner idea perfect for sharing.
Ingredients
Instructions
- For the pizza dough: Combine the 2 cups bread flour, 1 cup warm water, 1/4 cup cornmeal, 1 1/2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 tablespoon sugar and the packet of yeast in the bowl of a stand mixer fitted with the dough hook attachment. Start mixing on low speed until the dough comes together.
- The dough should be soft and slightly sticky but still come off the sides of the bowl when it is being mixed. If the dough is too dry, add 1/4 cup of warm water and if it is too wet, add flour, a tablespoon at a time, until it is the right consistency. It is better for the dough to be too wet than too dry. It will rise better and you can always add more flour when you are shaping the dough.
- Once it is the right consistency, knead on medium speed until dough is smooth and springs back to the touch, about 8 minutes more. Transfer to a greased bowl and cover with plastic wrap. Set in a warm place and let rise until it is doubled in size, about 1-2 hours.
- For the toppings: Heat oven to 425°F. Brush both sides of squash rings with 1 tablespoon of the olive oil and lay in a single layer on a baking sheet. Sprinkle with salt and pepper and roast until knife tender, about 15-20 minutes.
- Heat 1 tablespoon of the olive oil in a medium frying pan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally until brown and caramelized.
- Heat remaining 3 tablespoons of the olive oil in a separate medium frying pan over medium-high heat. Add the 1/4 cup hazelnuts, 2 cloves minced garlic, and 1/2 teaspoon smoked paprika and cook, stirring occasionally until hazelnuts are toasted and fragrant, about 3 minutes. Transfer to a bowl.
- For the pizza: Place a pizza stone on the bottom rack of the oven and remove the top rack. Heat oven to 500°F. Let stone heat up for at least 30 minutes before beginning.
- On a lightly floured surface, stretch dough gently with your hands until it forms a 1/2-1/4-inch thick circle or oval. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again.
- Dust a pizza peel or the back side of a baking sheet with cornmeal. Transfer dough to pizza peel, brush with olive oil and top with the onions, squash, hazelnut mixture and some red chile flakes if you’d like. Break the 4 ounces of Burrata apart with your hands and dot the top with the cheese. If you don’t have a pizza stone, bake on a regular sheet pan or pizza pan. Grease it with olive oil and sprinkle with cornmeal, and then press the dough into whatever shape that will fit.
- Slide pizza onto hot stone and bake until blistered and crust is crisp, about 10 to 15 minutes. While pizza is baking, toss the 2 1/2 ounces of spinach with a little drizzle of oil and season with salt and pepper. Toss to coat.
- Remove pizza from oven and slide onto a cutting board. Top with the spinach a drizzling of olive oil, and shavings of Parmesan. Cut into slices and serve.
Notes
- Full Nutrition: Not provided in the text.
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