Autumn mini-pizzas
Autumn mini-pizzas - Recipe
Ingredients - Advice & key points
- Mushrooms :
- I try to use a mushrooms mix to make for a richer taste. Here, I used oyster mushrooms, girolles (be careful, they are not the same as chanterelles, which are cheaper : you can definitely use them instead) and brown mushrooms.
- If you can use a cast-iron pan, it might yield a better taste. If not, it's still fine.
- Squash :
- I used Butternut squash here, but you can replace it with Red kuri squash. Red kuri squash is tasty and doesn't need to be peeled ! That's great when you're feeling lazy !
- Please salt your cooking water heavily, then adjust if needed after blending. Salt is your asset here, as there are no seasonings besides it.
- Cheese : I used mozzarella (for cooking : those are usually tubular) slices here, but you can also use shredded cheese if that's what you have on hand. I wouldn't recommend cheddar here, though.
- Pizza dough : I used a very basic premade dough here, available at your classic grocery store. I wanted this dish to remain quite quick to make. By all means, do it yourself if you feel up for it !
Candy-like cuties ! Creamy blended butternut onto a soft pizza dough, with garlicky, buttery mushrooms on top. Drown in cheese, top it off with pickled onions and crushed nuts. Now we're talking.
- 250 grams mixed mushrooms (oyster mushrooms, chanterelles, girolles, brown mushrooms...)
- 1/3 butternut squash or large red kuri squash (diced into chunks)
- 150 grams mozzarella (thinly sliced)
- 1 pizza dough
- 2 garlic cloves (minced)
- 1 tablespoon heavy cream (replace with butter)
- 1 handful of parsley (chopped thinly)
- 4 sage leaves
- a few pickled onions (optional)
- 10-15 hazelnuts (or any nut you have, optional)
- Prep your ingredients
Fill half a pot with water and bring it to a boil.
Meanwhile, peel and dice your butternut in chunks.
Add your butternut to your pot with your sage leaves.
While it cooks :
- Brush your mushrooms if they're not too dirty (otherwise use a bit of water), then slice them (if using brown mushrooms) or tear them (if using chanterelles, girolles or oyster mushrooms) in smaller pieces.
- Mince your garlic and chop your parsley.
After around 15 minutes of cooking, strain your butternut and allow it to cool. Then blend your butternut using a mixer. Add your heavy cream ; mix again. Adjust for salt if needed. Your cream is done !
Don't forget to heavily salt your butternut water (12g/liter of water), else it will be tasteless. - Cook your shrooms
To a cold pan, add a tablespoon of butter and a tablespoon of neutral or olive oil.
Preheat your oven to 220°.
Add your mushrooms. Let it cook for 5 minutes, add some salt. Cook an additional 4 minutes. Add your garlic, let it cook for about a minute, stir, add your parsley, turn off the heat, then stir again.
While your mushroom cook :
- Slice your mozarella in thin slices, so that they melt correctly.
- Using a small glass, divide your premade dough into circles.
- Assemble !
Once your mushrooms are cooked, assemble :
- Add to eat pizza circle about 1 tsp butternut purée, 2-3 mushroom slices, then cover with mozzarella cheese.
- Put it in a preheated oven at 220 degrees for about 15 minutes.
While it cooks, chop up a few hazelnuts.
Remove your mini-pizzas from the oven. Add your hazelnuts and around 2 pickled onions per pizza.
Et voilà !! You're done !
- I advise you to cook the whole butternut or red kuri and repurpose your leftover purée later, to make this recipe again, go with a piece of fish or to make my butternut pasta with guanciale (ajouter lien). Besides, it freezes well.
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.