INGREDIENTSFOR THE CRUST:<\/p>\n
1 \u00bd teaspoons active dry yeast<\/p>\n
1 teaspoon sugar<\/p>\n
\u00bc cup\/60 milliliters extra-virgin olive oil<\/p>\n
1 \u00bc cups\/160 grams all-purpose flour, more as needed<\/p>\n
\u00be cup\/110 grams whole-wheat or rye flour<\/p>\n
1 \u00bd teaspoons fine sea salt<\/p>\n
FOR THE TOPPING:<\/p>\n
10 ounces\/283 grams oyster or other mushrooms, cut into 1-inch pieces (about 4 cups)<\/p>\n
3 large leeks, white and light green parts only, thinly sliced (about 4 cups)<\/p>\n
3 tablespoons extra-virgin olive oil, more for drizzling<\/p>\n
1 pound\/454 grams butternut squash, peeled and sliced 1\/4-inch thick (about 2 cups)<\/p>\n
Fine sea salt, to taste<\/p>\n
Black pepper, to taste<\/p>\n
1 teaspoon chopped thyme leaves<\/p>\n
\u00bc teaspoon red pepper flakes, or to taste<\/p>\n
1 cup\/114 grams grated white Cheddar or Gruy\u00e8re cheese<\/p>\n
2 tablespoons chopped chives (optional)<\/p>\n
Fresh lemon juice, for servingINGREDIENTS<\/p>\n
FOR THE CRUST:<\/p>\n
1 \u00bd teaspoons active dry yeast<\/p>\n
1 teaspoon sugar<\/p>\n
\u00bc cup\/60 milliliters extra-virgin olive oil<\/p>\n
1 \u00bc cups\/160 grams all-purpose flour, more as needed<\/p>\n
\u00be cup\/110 grams whole-wheat or rye flour<\/p>\n
1 \u00bd teaspoons fine sea salt<\/p>\n
FOR THE TOPPING:<\/p>\n
10 ounces\/283 grams oyster or other mushrooms, cut into 1-inch pieces (about 4 cups)<\/p>\n
3 large leeks, white and light green parts only, thinly sliced (about 4 cups)<\/p>\n
3 tablespoons extra-virgin olive oil, more for drizzling<\/p>\n
1 pound\/454 grams butternut squash, peeled and sliced 1\/4-inch thick (about 2 cups)<\/p>\n
Fine sea salt, to taste<\/p>\n
Black pepper, to taste<\/p>\n
1 teaspoon chopped thyme leaves<\/p>\n
\u00bc teaspoon red pepper flakes, or to taste<\/p>\n
1 cup\/114 grams grated white Cheddar or Gruy\u00e8re cheese<\/p>\n
2 tablespoons chopped chives (optional)<\/p>\n
Fresh lemon juice, for serving
\nPREPARATION<\/p>\n
Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over 2\/3 cup\/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.<\/p>\n
In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.<\/p>\n
Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).<\/p>\n
Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don\u2019t let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)<\/p>\n
Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch\/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.<\/p>\n
Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms, cut into 1-inch pieces (about […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[21,67,66],"class_list":["post-348","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-pizza","tag-squash","tag-tart"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-5C","jetpack-related-posts":[{"id":128,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/black-eyed-pea-salad-with-fennel-and-dill\/","url_meta":{"origin":348,"position":0},"title":"Black-Eyed Pea Salad With Fennel and Dill","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1\/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1\/2 pound), trimmed, quartered,\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":365,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/slow-cooker-ribollita\/","url_meta":{"origin":348,"position":1},"title":"Slow Cooker Ribollita","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/www.101cookbooks.com\/archives\/slow-cooker-ribollita-recipe.html If you're using canned beans, use 2 14-ounce cans, drained and well-rinsed. 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 celery stalks, chopped 3 medium cloves garlic, chopped 2 medium carrots or equiv. winter squash, chopped 1 medium red onion, chopped 1\/2 teaspoon crushed red pepper flakes\u2026","rel":"","context":"In \"slow cooker\"","block_context":{"text":"slow cooker","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/slow-cooker\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":431,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/10\/14\/crisp-black-bean-tacos-with-feta-and-cabbage-slaw\/","url_meta":{"origin":348,"position":2},"title":"Crisp Black Bean Tacos with Feta and Cabbage Slaw","author":"wvallen","date":"October 14, 2023","format":false,"excerpt":"from Smitten Kitchen 1 15-ounce can black beans, drained 1 teaspoon ground cumin 5 teaspoons olive oil, divided 2 tablespoons (or more) fresh lime juice 2 cups shredded cabbage or packaged coleslaw mix 2 green onions, thinly sliced 1\/3 cup chopped fresh cilantro 4 white or yellow corn tortillas 1\/3\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":129,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/white-bean-tapenade\/","url_meta":{"origin":348,"position":3},"title":"White Bean Tapenade","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"Ingredients 1\u00a015-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1\/2\u00a0cup\u00a0pitted mixed olives, coarsely chopped 2\u00a0tablespoons\u00a0coarsely chopped fresh flat-leaf parsley 2\u00a0tablespoons\u00a0extra-virgin olive oil 1\u00a0teaspoon\u00a0thinly sliced lemon zest 1\/8\u00a0teaspoon\u00a0crushed red pepper flakes 1\u00a0tablespoon\u00a0(or more) fresh lemon juice Kosher salt, freshly ground pepper 1\u00a0baguette (for serving) Preparation Toss\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":45,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/12\/01\/soba-noodle-salad-with-salmon-and-asparagus\/","url_meta":{"origin":348,"position":4},"title":"Soba Noodle Salad with Salmon and Asparagus","author":"wvallen","date":"December 1, 2011","format":false,"excerpt":"http:\/\/www.bonappetit.com\/recipes\/2011\/04\/soba_noodle_salad_with_salmon_and_asparagus 2 tablespoons extra-virgin olive oil 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 teaspoon finely grated peeled fresh ginger Fine sea salt 5 1\/2 ounces soba (Japanese-style noodles) 1 tablespoon vegetable oil 12 ounces wild salmon fillet, skinned 9 ounces thick asparagus spears, trimmed,\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit 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\"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=348"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/348\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/348\/revisions\/349"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}