This isn’t an experiment. This is simply my dinner from last night that I wanted to share with you all (like the good food-blogger that I am).

This is how I de-stress. Homemade dough and fresh ingredients.

Happiness.

I never made pizza with these combinations before, but the squash and Brussels sprouts are in season, so why not. I appreciate the crispiness of the Brussels sprouts, so shredding seemed like the way to go for a pizza topping. I was pleasantly surprised.

It was very good, and super easy to make.

Toppings:

Homemade dough! (Taken from “The Joy of Cooking”)

Caramelize onions. I have a post about this.

I cut up some cherry tomatoes and let them soak in olive oil and garlic.

Usually with Brussels sprouts I cut the stems, cut them in half, wash them, toss them in olive oil, sea salt and balsamic vinegar. Roast them. And they are awesome. I’ve never cut them up into shreds before. The great thing is that I was able to roast the shreds beforehand, and hold onto them right before I throw them onto the pizza.

The butternut squash is simple. Cut it in half, scoop out the meat/seeds, then cut into slices. Apply olive oil, salt, pepper and sage powder (store bought). Roast them for 20 minutes. Usually you’re supposed to roast it for 30 minutes, but I figured the rest of the cooking time with the pizza would finish the job.

Put all of these things on the pizza, plus goat cheese, and it’s amazing.

The trick is to bake the dough (475F) for 2-4 minutes BEFORE you put the toppings on. That way, the dough will support heavier/wetter ingredients.

What I would do differently next time:

For my base, I would puree the baked squash with olive oil, garlic and the caramelized onions. I would keep the shredded Brussels sprouts and tomatoes, but also add another vegetable like broccoli or roasted cauliflower.

And of course, BACON!