The idea of drizzling with a balsamic reduction when the pizza comes out of the oven is spot on and that made me think an additional drizzle of good quality olive oil (the kind you reserve for drizzles or dipping, not cooking) would be a great addition as well. This cheese-is-the-best-thing-about-pizza person said that (okay, NOW, I’ll stop with the hyphenated phrases).Įxperience has taught me to always read comments included after an online recipe and in this case, it brought a suggestion taking the flavors over the top. The saucy white bean puree provides a tang and richness making cheese unnecessary. This pizza has no cheese, but I guarantee, you won’t miss it. I’ll stop with the hyphenated phrases now. What sealed the deal was everything this pizza called for was already in the fridge or pantry and there would be no need for a stop at the store to make it our Friday-night-after-work-dinner, prepared while enjoying a beginning-of-the-weekend glass of wine. The basis for this recipe popped up in Friday’s New York Times Cooking email and being it was from one of my favorite vegan chefs, Chloe Coscarelli, it caught my attention. Sure, my pizza recipes are chock full o’ veggies, my crust is always whole grain (or whole vegetable in the case of cauliflower crust pizza), and overall, healthier than your typical pizzeria grease bomb, but cheese is consistently front and center. And the thing I love most about pizza is cheese. Transfer to a platter and serve.Anyone who knows me or who reads my blog knows I love pizza. Close the lid and cook until the flesh is fork-tender, 25 to 45 minutes, depending on the size start checking doneness at 20 minutes. (You can prepare the squash up to this point several hours in advance, cover, and refrigerate until you’re ready to grill.)ģ. Put the squash on the grill directly over the fire, skin side down. Pour any remaining butter into the wells of the squash. Brush the seasoned butter over the cut sides and interior of the squash. Remove from the heat and stir in the maple syrup. Add the paprika and cumin and stir until fragrant. Melt the butter in small skillet over medium heat. If necessary, take a thin slice of the uncut side so the squash half sits on the cutting board without rocking. Use a spoon, serrated grapefruit spoon, or melon baller to remove all the seeds and fibers. Make sure the grates are clean.Ģ. Cut the squash in half from top to bottom. Check it out here (it’s $59) - and read on for 10 variations on squash for the season.ġ. Start the coals or heat a gas grill for medium direct cooking. (The company says they’ll last at least five years.) These allow you to adjust sharpening to the angle of the blade, from fillet-sharp to a rugged chopping knife. While we're on the subject of knives - and no, this is not a paid post -new to us, and something we’re now totally into, is the Brod & Taylor knife sharpener, with its spring-action sharpening bars. Sure, you can cut slits in the gourd and microwave it for three or so minutes to soften the skin (and this works great), but you still need a sharp knife and a little elbow grease. Once we cut into that first squash of the season, though, we’re reminded that it’s the least user-friendly veg in the fall arsenal. There are so many options that squash has earned its own McSweeney’s essay-slash-meme that’s resurrected as soon as the leaves turn. Think: squash soup, squash ravioli, roasted, braised, grilled, turned into a salad, tossed in stir-fries, made into tempura, stuffed, even microwaved …. Yet you could cook winter squash every day from now until spring and never repeat yourself, especially with all the “new” (that is, old) varieties out there. When the winter squash starts to roll in, like its cousin, zucchini, it is almost too plentiful.
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