Roasted Delicata, Mushroom Brie, Proscuitto Pizza

 

    LOL, well can you tell I am loving my roasted winter squash? I have been putting it in everything, even soup. Even though I am not suppose to be eating bread, we do have pizza night once (or twice) a month. I have tried some alternative pizza crust but really did not like them. So how I handle pizza crust is first to not have it a lot, duh ;-) Second to make myself a small pizza, like the size of a dessert plate. Lastly, I eat all the topping and about half of the crust. My family is thrilled to finish off my homemade crust for me. This seems to be the best solution for me. Luckly I can have small bits of bread and it does not send me into a bread craze. Actually I think small bits now and then keeps me from feeling deprived. There are foods that if I get a taste of (like TJ mango gummys) I cannot stop. I crave them so bad, so I just do not eat them but bread is different for me. This low carb thing, is such a day to day walk.

    When we do pizza night, it is make-your-own because we all want something different (I usually make some weird pizza for myself) This pizza is my fall fav right now. The combo of salty proscuitto, creamy mushroom brie and sweet roasted squash is heavenly. I have added spinach, which is good but usually have a spinach salad on the side instead. Pizza's are such blank slates, so play with your flavors combos!

 

Roasted Delicata, Mushroom Brie, Proscuitto Pizza

(I am not giving amounts because it is based off what size pizza you are making and what you like).

pizza dough

thinly sliced proscuitto

roasted delicata squash, cut into small cubes w/ skin on (or any winter squash but if you are using other squash, then remove skin before roasting)

mushroom brie (if you cannot get mushroom brie, then plain brie will do)

thinly sliced mushrooms

grated parmesan and mozzarella cheese, combined

Pre-heat oven to 450˚F

Roasted some delicata squash, cubed in 1/2" squares (skin on) earlier in the day or about an hour before you will bake the pizza.

 

If I have the time I make the piazza dough that rests 48 hours and uses 00 flour. Letting the dough sit a day or two really makes a difference. If you know you will be having a pizza night ahead of time, I encourage you to try this recipe.

Cover rolled out pizza dough with olive oil (no red sauce w/ this pizza). Lay pieces of proscuitto on crust, then sprinkle the roasted squash over proscuitto. Arrange large chunks of brie and sliced mushrooms. Then top with parmesan and mozzarella cheese. Bake 20 minutes or so. Enjoy!

 

Comments

[Marilyn]

There for awhile we were doing pizza once a week, but now it is about twice a month. I love olive oil, fontina cheese, caramelized red onion, then after it is baked put arugula tossed in a bit of olive oil right on top of the pizza. This is good too. No red sauce for me and don't need gobs of mozzarella.

[Vicki]

That looks yummy! I have considered trying the cauliflower crust with parmesan cheese--have you tried that one? I hear that the cauliflower "rice" is good too. We had cauliflower when I was growing up, but my mom always served it with a cheese sauce. I am really trying to restrict my carbs without totally going Paleo. I think 1/2 cup of my beloved Jasmine rice with spicy curry once a week is ok, or a small thin crust pizza which is my favorite anyway. My son only likes the deep dish pizza, but it is too much doughy bread for me! I am eating more Greek yogurt (Yoplait's lemon is divine) and I had a sliced sausage with sautéed root vegetables for breakfast! I am also going to order the Fit Desk exercise bike from Amazon so I can ride it while on the computer! I have become so sedentary due to arthritis, and my doctor wants me to use an exercise bike and get in a aquatic fitness program.

[Jody]

Yummy. What a great combination. I'd eat that in a flash!

[Lorrie]

Sounds so yummy.