“Just like becoming an expert in wine – you learn by drinking it, the best you can afford – you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” -Julia Childs
Even in the midst of our chaotic kitchen renovation, there will always be time to cook. At moments, it seems like an obstacle… the kitchen is covered in plaster dust, but we are hungry, so therefore I cook. But more often than not I carve out time because I relish it and I want to continue developing this skill. To analyze the food, share it with my loved ones, and explore those experiences; that is my wish.
Spending the whole afternoon cooking, styling, and photographing food with my mom is one of those experiences that is meant to be explored again and again. Not only do I learn immensely from her, but there is also a craft to cooking with someone else. Clear communication, mutual respect for each other’s suggestions, and an open mind compose a beautiful cooking relationship. It’s a wonder when you can create something by yourself, but the reward is tenfold when it is done with someone you love.
This pizza is to die for. My luck with pizza crust is hit and miss, so when I saw Kate’s recipe for an easy pizza dough, I knew my mom and I had to test this out. Combined with an original pizza sauce recipe and killer toppings, this is my go-to pizza for this fall.
Roasted Squash, Kale, and Walnut Crumble Pizza
Pizza Crust – adapted from Cookie & Kate
1 cup water, heated to 110 degrees
1 TB sugar
1 TB olive oil
2 1/4 teaspoon active dry yeast
1 whole wheat pastry flour
1 3/4 all purpose flour
1 tsp salt
Squash Pizza Sauce
1 golden acorn squash (about 1 1/2 cups), roasted
1/4 cup water
1/2 tsp sea salt
1/4 cup nutritional yeast
1/4 tsp thyme (sage works just as well)
1 head of garlic, roasted in olive oil (using only 3-4 in sauce)
1/2 cup walnuts
1 1/2 TB Braggs (or soy sauce)
4 cups kale, roughly chopped, sautéed
1/2 onion, chopped and caramelized
4-5 cloves from rest of roasted garlic head
1. Preheat oven to 450 degrees.
2. Mix water, sugar, oil, and yeast together. Set aside for 5 minutes on oven to warm & let proof.
3. Mix flours, salt, and water together in food processor or knead by hand until combined.
4. Dust your counter with flour and either roll or hand shape the dough. I prefer this method.
5. Transfer dough to a lightly greased baking sheet.
6. Pre-bake on 450 degrees for 5 minutes.
7. While the pizza is baking mix squash, salt, nutritional yeast, thyme, & 3-4 garlic cloves in food processor.
8. Puree and slowly add in water to your desired consistency.
9. Spread sauce over pre-baked pizza crust.
10. Process walnuts until you get small “crumbles.”
11. Mix Bragg’s or soy sauce into walnuts and saute light on medium heat.
12. Add sautéed kale, roasted garlic cloves, caramelized onions, and walnut crumbles to pizza.
13. Bake for 12 minutes or until crust is crispy at 425 degrees.