Pizza Night! Gruyere and Butternut Squash with Mixed Greens Salad
Active Time: 30-35 minutes / Cook Time: 25-30 minutes / Total Time: 1 hour
Serves 2, with leftovers for lunch
Chef’s Tip: Preparing a butternut squash is not hard! First, cut about ¼” off the top and bottom of the squash. Your chef’s knife is the best one for working with pumpkins and squash. Next, use a peeler to shave away the skin, if desired. A Y-shaped peeler is the easiest one for this task. (Butternut squash skin is edible, so feel free to simply wash it well and leave it on for most recipes where the texture will not make a difference, such as the above pizza.) Once peeled, separate the neck from the bulb. Cut the bulb in half and scrape out the seeds and stringy bits using the edge of a spoon. At this point, you can cut the squash up according to the recipe specifications.
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon sea salt
- 1 ½ cups grated Gruyere cheese
- 12 ¼” thick slices butternut squash, from the neck (see Chef’s Tip for preparation; reserve remaining squash for Day 7)
- ¼ cup thinly sliced red onion, rounds or half-moons (save the rest of the onion for Day 7)
- ¼ cup chopped parsley, divided (optional)
- ¼ teaspoon ground black pepper
- 6 cups mixed greens
- juice of two lemons
- pinch fine sea salt
- pinch ground black pepper
- ½ cup extra virgin olive oil
- Whisk together all of the crust ingredients and let sit while you prepare the toppings.
- Bring a large saucepan of water to a boil. Place the red onion slices at the bottom of a colander in the sink. Add the butternut squash slices to the boiling water and cook two minutes. Drain over the red onions in the colander. Set aside.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 350 F.
- Add 1 cup of the Gruyere to the crust, and scatter the butternut and onion slices over top. If using, sprinkle on 2 tablespoons chopped parsley. Sprinkle on remaining cheese.
- Return the pizza to the oven and bake until the cheese is melted, about 8 minutes. Remove from the oven and immediately sprinkle on remaining parsley and ground black pepper.
- While the pizza is finishing in the oven, add the lemon juice, pinch each of salt and pepper, and olive oil to a pint jar. Shake well to combine.
- Cut the pizza into 10 slices. Serve 3 slices with ¼ of the greens and dressing per person for dinner. Pack 2 slices per person and ¼ greens and dressing per person in airtight containers for lunch tomorrow.