The thin base of the pizza is nice and olive oily with super crisp edges. It makes a superb vehicle for the butternut squash, which becomes ultra sweet and slightly charred when roasted. Married with salty, nutty gruyere, soft roasted onions and delicate, earthy sage, the squash topping elegantly embodies the flavors of fall.
Prep the Squash
Peel, halve, and remove seeds from the squash. Cut the seeded halves lengthwise (you will now have four pieces), then cut the quarters in half crosswise. Thinly slice (about 1/8 inch thick) the squash pieces.
Soak the Squash (optional)
Julio likes to soak the sliced squash in cold, salted water overnight to season and soften it. If you choose to omit this step, it wouldn't drastically change the end result (and you wouldn't have to start your pizza prep a day in advance).
If you do decide to soak the squash slices in salt water, drain them in a colander before moving onto the next step.
Head baker Julio Guaracha brushes a half sheet pan (13"x17") with olive oil before stretching the dough and placing it into the pan.
Give It a Little Squash
After placing the dough in the pan, arrange the squash topping over the dough. Pile the squash on the dough and compact it a bit (it will cook down). Sprinkle the bread crumbs evenly over the squash.
What a Beaut
This is what the pizza looks like before going into the oven. Gorgeous, right?
The Finished Pie
The finished pie in all it's perfectly charred, autumnal glory.