Roasted Squash Pizza
On a whim, Chef Weiss swapped out traditional tomato sauce in favor of a butternut squash purée. She added a handful of spicy sautéed kale and was quickly on the path toward the delectable Roasted Squash pizza.
The 8oz dough ball comes from a 3-year-old mother dough. Sweetened with a touch of honey and flavored with a 36 hours ferment, the dough is opened up to approximately 12 inches.
The rich sauce is made of boiled butternut squash that is pureed with salt, pepper and lots of brown butter.
Kale leaves are sautéed in oil with onions, lots or garlic and lots of chili flakes. Scatter them across a layer of shredded Gruyère cheese.
Turn up the heat
When Weiss came to The Backyard at the W, they offered to replace the aging behemoth of a deck oven. She said no. The husky decks reliably crank out a high, steady heat, encasing the lightly fermented dough in a crisp and airy shell. At the restaurant, the pizzas cook for 6-8 minutes at 650 degrees. At home, expect it to run closer to 8-10 minutes at 500 degrees.
When the pie comes out of the oven, a sprinkle of tangy lime- and chili-roasted pepitas.
The pies warm, autumnal flavors await.