Winter Squash Pizza with Apples, Chanterelles, and Caramelized Onions
From Pizza Night at Berkeley’s Revival Bar + Kitchen
Photos by Stacy Ventura
Winter Squash Pizza with Apples, Chanterelles, and Caramelized Onions
- Yield: Makes 4 (12-inch) pizzas 1x
Description
“This pizza is reminiscent of a really good Indian meal where flatbread and rich vegetarian flavors come together to satisfy our hungrier appetites of winter,” says Amy Murray, chef-owner of Revival Bar + Kitchen in Berkeley. She created it as a salute to the Bay Area’s excellent farmers’ markets, farmers, and foragers: Devoto Gardens and Orchards for golden delicious apples, Riverdog Farm for kabocha, Bellwether Farms for ricotta. Revival works directly with a local forager for wild mushrooms, but Murray speaks highly of the mushroom aisle at Berkeley’s Monterey Market.
Ingredients
Toppings
- 1 small kabocha (winter squash)
- 2 golden delicious apples
- 1 pound chanterelle mushrooms
- 8 small cipollini onions
Assembly
- Plenty of extra virgin olive oil
- Chopped fresh thyme leaves
- Apple cider vinegar
- Grated lemon zest
- Sea salt
- Fresh-ground black pepper
- 12 ounces Bellwether Farms Ricotta
- Toasted pumpkin seeds
- 1/4 cup finely grated Parmigiano Reggiano or Grana Padano
Cilantro Pumpkin Seed Pesto
- 2 tablespoons roasted garlic
- 1/2 serrano chile, deseeded (use more if you like spicy)
- 2 cups cleaned, picked cilantro leaves
- 1 tablespoon fresh lime juice (use more if desired)
- Salt
- 3/4 cup delicate extra virgin olive oil
- 1/2 cup toasted pumpkin seeds
Apple Cider Gastrique
- 1 cup apple cider
- 1 cup cider vinegar
- 2/3 cup organic sugar
- 3-inch piece of fresh ginger, sliced thin
- 1/2 Fresno chile, deseeded
Instructions
Make ahead
Make your own dough with your favorite recipe, giving adequate time for a long fermentation. If you want dough made by experts, Revival Bar + Kitchen will be happy to sell you a portion of theirs, or try asking at your favorite pizzeria.
Cilantro Pumpkin Seed Pesto
Apple Cider Gastrique
To make the toppings: Preheat oven to 350°F as you prepare the following toppings.
For the roasted kabocha: Wash the squash, but since kabocha skin is very tender, there is no need to peel it away. Simply slice the squash into thin slices, toss in olive oil with chopped thyme, salt, and pepper, and place on an oiled, parchment-lined sheet tray. Roast in the preheated oven until golden brown and tender.
For the roasted apple slices: Slice apples into ¼-inch thick wedges, toss in olive oil with a splash of cider vinegar, salt, and pepper. Place on an oiled, parchment-lined sheet tray and roast until golden brown and tender.
For the roasted chanterelles: Wipe mushrooms clean with a damp towel, toss in olive oil, chopped thyme, grated lemon zest, salt, and pepper. Roast until tender.
For the caramelized cipollini onions: Cut each onion into 6 small wedges. Toss in olive oil, salt, and pepper. Roast for about 10 minutes until tender and golden.
To assemble and bake the pizzas: Preheat oven to 550°F.
Stretch pre-prepared dough across pizza pans and brush lightly with extra virgin olive oil. Spread with a thin layer of Cilantro Pumpkin Seed Pesto. Arrange prepared squash, apple, chanterelles, and onion over the pesto. Add a few dollops of ricotta. Garnish with toasted pumpkin seeds, sprinkle with grated cheese, and drizzle with the Apple Cider Gastrique. Bake for 8 minutes at 550°F. Brush crust with extra virgin olive oil and serve.
To make Cilantro Pumpkin Seed Pesto
Place garlic and chile in blender. Add cilantro, lime juice, and a little salt. Begin to blend on low speed, adding a little water if needed to loosen mixture. With blender still running on low, slowly drizzle in olive oil until mixture is a spreadable pesto consistency. Add toasted pumpkin seeds and purée on low until seeds are the texture of coarse coffee grounds. Add more salt as needed.
To make Apple Cider Gastrique
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 30 minutes until mixture resembles runny honey. Season with salt.
This classic French sauce adds a lovely acidic punctuation to all manner of roasted vegetables or meats. You will have plenty left over, but as a winter pantry staple, it can perk up many a dish.
- Category: Entree, Bread
