Can we just talk about the fact that I’m gutted that national pizza month is coming to a close? Can it just last forever and we can feast on Wild Mushroom Roasted Squash Pizza forever and ever? DEAL!
I’ve literally have the best time teaming up with Delallo this month. Not only is their dough kit basically my new favorite pantry staple (I literally have 2 dozen in my pantry at the moment), but it’s freaking good. And who wouldn’t want to have the job of creating pizza recipes to share with you guys on a weekly basis? Pizza is easy, delicious, a total crowd pleaser and if you’re lucky… it makes for the perfect breakfast the next day. What’s not to love!??
This Wild Mushroom Roasted Squash Pizza is my latest creation is it screams fall. Wild mushrooms from the farmers market, my new favorite kind of squash and this addictive Roasted Garlic Paste that you’re basically going to want to slated on everything you eat for the foreseeable future. Oh… and don’t forget to top it off with some fried sage… it’s the right thing to do!!
- 1 recipe Delallo Pizza Dough
- 2 cups shredded Taleggio cheese
- 1 ½ pounds assorted wild mushrooms
- 1/2 delicata squash, thinly sliced and seeds removed
- Roasted Garlic Paste (recipe below)
- Kosher salt and freshly cracked black pepper
- fried sage to garnish
- 3 tablespoons olive oil
- 1 head garlic
- Pinch chili flakes
- 3 tablespoons shredded parmesan
- Bring a medium sauté to medium high heat with the olive oil. Add the assorted mushrooms and sauté for 8-10 minutes until golden. Season with salt and pepper and set aside. In the same pan, add the sliced delicata squash with some extra olive oil and pan sear until cooked. Season with salt and pepper and set aside.
- Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust. Top each pizza with half of the shredded cheese and sautéed mushrooms. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.
- Remove pizza from the oven and season with salt and pepper and red pepper flakes if needed slice and serve.
- Pre-heat your oven to 450 degrees F. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes.
- Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!