Butternut Squash and Arugula Pizza

8 Servings

• Crust
• 2 cups bread flour
• 1 tablespoon fresh rosemary
• 1½ teaspoons active dry yeast
• ½ teaspoon sugar
• 1 teaspoon kosher salt
• ¾ cup warm water
• 1 tablespoon extra virgin olive oil
•  
• Topping
• 2 pounds butternut squash, peeled, halved, seeded, and cut into ¼-inch slices
• 2½ tablespoons olive oil, divided
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons torn fresh sage leaves
• 1 teaspoon finely chopped fresh rosemary
• ¼ teaspoon crushed red pepper flakes
• 1 clove garlic, smashed
• 2 cups shredded mozzarella cheese
• 4 ounces semisoft goat cheese, coarsely crumbled
• 2 teaspoons extra virgin olive oil
• 3 cups baby arugula
• 1 tablespoon grated lemon zest
• 1½ tablespoons fresh lemon juice

Combine the flour, rosemary, yeast, sugar, and salt in a food processor and pulse to combine. Add water and oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1½ hours.

Meanwhile, preheat the oven to 400° F.

Toss the squash with ½ tablespoon of the olive oil, the salt, and the pepper. Roast until just tender, about 10 minutes.

In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes, and garlic. Heat for 1 to 2 minutes, just to infuse the oil.

Sprinkle cornmeal or flour on a 16-inch pizza pan, or baking sheet that's at least 16 x 16 inches, and set aside.

Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 16-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.

Toss the arugula with the 2 teaspoons olive oil, lemon zest, lemon juice, a pinch of salt, and pinch of black pepper. Top the pizza with the arugula.

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