Saturday, January 30, 2016

Butternut Base Pizza with Pancetta and Goat's Cheese

Inspiration for food comes from pretty much anywhere for me. It is one of those things - too many ideas, so little time to work this out. I have had this recipe in mind for a couple of weeks now and I finally had the time to work it out and snap a pic of it for you. Initially I was inspired by a Las Vegas website. I just looked at Treasure Island Casino and came up with a golden pizza. Double layered. Extra cheese.

What do you need?

For butternut puree:
- 1/2 butternut
- 1 garlic clove
- fresh sage
- 25g grated parmesan
- 2 tbsp of greek yoghurt (or 1 tbsp of cream cheese)
- 1 teaspoon of brown sugar

To build the pizza:
- goat's cheese in slices (ready for sandwiches)
- 1 pizza base 
- slices of pancetta
- fresh sage
- rucola salad leaves

What do you need to do?

Start by pre-heating your oven on 200°C. Prepare your half butternut (cut lengthwise) by removing the seeds and placing it in a baking tin on some olive oil with the skin side up. When you do so, you have a cavity where the seeds used to be, I place some sage leaves and a peeled clove of garlic in there to have it infuse the butternut. Place in the oven and leave for 45 minutes. You'll know it is ready when the skin is blistered and you're able to pierce it with a fork. Remove from the oven and leave to cool slightly. Don't turn off the oven but lower the temperature to 180°C

When the butternut is ready, remove the skin and blend together with the garlic clove and sage leaves. Add a teaspoon of brown sugar, season with salt and pepper and mix it all together with the yoghurt or cream cheese and parmesan. This should become a velvety puree. You'll have loads left if you're only making 1 pizza but this cheesy puree is AWESOME with some pasta as a late afterwork dinner!

I double layered the pizza. Basically I prepared the pizza base, rolling it out to make the crust thinner.
spoon and spread some of the puree over the base (i used about 2 tablespoons). Place slices of pancetta and top them with slices of goat's cheese. I had rectangular slices of cheese so I used a glass to cut out rond shapes so my pizza would look nicer ;) Place this in the oven for about 10 minutes. 
After this time, remove from the oven and repeat with the pancetta and cheese. add some fresh sage on top and place it back in the oven for 5 minutes.

I love rucola salad leaves on my pizza's and the peppery flavour really goes well with the smoothness of the cheeses and butternut as well as the salty pancetta.

So what do you think of my Treasure Island Casino pizza? I hope I make it to Las Vegas one day, who knows? Have you been there before? Tell me all!

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