I liked this recipe but, like most reviewers, I thought it was good but not great. I thought it had potential though, so I've been tinkering with it and I think I've figured out some simple additions that make it extra yummy!
First off, I boil the squash for about 15 minutes so its soft. then I use a peeler to peel off slices of squash so they lay flat and overlap nicely on the pizza crust. If the squash is boiled long enough there's no need to cook it alone for additional time; just layer it onto your crust and put it all in the oven.
Before you spread the squash onto the crust, mix it thoroughly with white truffle oil. This gives it way more pop than boring olive oil.
I spread asiago, parmesan, and romano cheese over the top before putting it in the oven. Once out, I add roasted pine nuts and a balsamic reduction, for smokey sweetness. (tip: my favorite so far has been theoliveoilexperience.com's vanilla balsamic.)
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I liked this recipe but, like most reviewers, I thought it was good but not great. I thought...