Archive for April 9th, 2010

This adaptation from the original recipe utilizes whole wheat pizza dough, a lot less spicy temperature, and of course, soy cheese instead of gorgonzola and mozzarella. It both looked and tasted wonderful, and the curry undercurrents worked very well with the dough and the “cheese.”

Curried roasted butternut squash pizza with caramelized onions and soy cheese

2 cups butternut squash, cut into 1/2″ cubes

1 tablespoon curry powder

1 tablespoon olive oil

1 tablespoon margarine

1 large onion, sliced

1 clove garlic, chopped

1 thumb ginger, grated

1/4 teaspoon chopped green chili

1 tablespoon curry powder

2 tablespoons broth

1 whole wheat pizza dough

2 cups shredded mozzarella

1 handful chopped cilantro

Toss the butternut squash in the curry powder with the olive oil to coat. Roast the squash in a preheated 400 degree F. oven until tender, about 30 minutes. Set aside.

Meanwhile, melt the margarine in a pan. Add the onion and cook on low until caramelized, about 20 minutes. Add the garlic, ginger, green chili, and curry powder, and saute until fragrant, about 1 minutes.

Add the broth and deglaze the pan; simmer to reduce a bit. This should be liquidy, as this will be the pizza sauce.

Spread the onions over the pizza dough, followed by the butternut squash and the cheese. Bake in a preheated 500 degree F. oven until golden brown on top, about 5-10 minutes. Garnish with cilantro. Serves 4.

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