This time last week, I was in Vinci, Italy, making some craaaazy delicious pizzas in a wood-burning oven overlooking the rollings hills of Tuscany. I was also competing against Alana, Molly and Rebecca to see who could make the best pizza.
As my pizza, topped with tomato sauce, mozzarella cheese, spicy salami, eggplant, capers, olives and peppers, slid into the oven, it stuck to the metal peel, resulting in an uproar of airborne toppings. Some landed back on the pizza while others went up in smoke as they hit searing hot stone. Luckily, we were able to pull the pizza back out and reimagine it as a stromboli. Despite its salty yum-factor and ability to overcome adversity, my rolled up pizza lost to Molly’s innovative white pizza topped with halved grapes and fresh rosemary. Overall, everyone made delicious pizzas that evening, so really, we all won
I’m back in San Diego now, but I’ve still got pizza and Tuscany on my mind. So today, I’m sharing this recipe for Butternut Squash Pizza. Continue reading for the recipe.