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Winter Vegetable Pizza with Walnuts
- 3 hours
- 14 ingredients
- Walnuts
- Moderate
- pizza
Ingredients
- 4 cups flour
- 1 tablespoon honey
- 2 1/4 teaspoon dry active yeast
- 2 teaspoon salt
- 1 1/2 cups warm water
- 4 tablespoons olive oil
- 1/4 cup corn meal
- 2 cups cubed and cooked butternut squash
- 1 cup roughly chopped and cooked Brussels sprouts
- 1 cup shredded mozzarella
- 1/4 cup shredded fontina
- 1/4 cup shredded parmesan
- 5 slices of prosciutto
- 1/2 cup roughly chopped Diamond of California Walnuts
The Steps
- In a mixer with a dough hook attachment, combine the flour, honey, yeast and salt. Turn the mixer on low and slowly pour in the water and two tablespoons of olive oil.
- Allow the mixer to run until a smooth ball of dough has formed. Transfer dough to a lightly floured surface and knead for 2 minutes. If the dough is too sticky, add up to ¼ cup flour, sprinkling it in as you knead.
- Use one tablespoon of olive oil to grease a large bowl. Place the dough in the bowl, cover with a clean kitchen towel and place in a warm spot. Allow the dough to rise for 3 hours.
- Once the dough has tripled in size, heat the oven to 450 degrees. Sprinkle the cornmeal on a baking sheet and set aside.
- Punch down the dough to remove some of the air, then transfer to a lightly floured surface. Roll it out to the size of your baking sheet, the transfer to the baking sheet.
- Use the remaining olive oil to coat the dough. Combine all three cheeses, and sprinkle half of the cheese onto the dough, leaving ½ inch of dough all the way around the edges. Top with the squash and Brussels sprouts. Sprinkle on the remaining cheese and top with chopped walnuts, and prosciutto.
- Bake for 25 minutes or until dough is golden brown on the edges and cheese is melted.
