Wednesday, October 31, 2012

Kabocha & Baby Bok Choy Halloween Pizza

This year for Halloween, I decided to use Japanese pumpkin or Kabocha squash for a dish. This strange pizza combo of roasted Kabocha, baby Bok Choy  and a little creamy Havarti turned out to be delicious!  A nice change from pumpkin soup and everyone liked it.

Here's the weird recipe:
8 oz pizza dough
1/4 Kabocha, sliced into thin wedges
toasted sesame oil
brown rice vinegar
2 baby Bok Choy
1/2 garlic clove
sesame oil
soy sauce
Havarti cheese
sesame seeds

Preheat oven with pizza stone to 425 F degrees.  Place sliced Kabocha onto a foil lined baking sheet. Combine the toasted sesame oil and brown rice vinegar and brush the Kabocha slices. Add salt and place in oven.  Cook for 10 minutes, then turn slices, brush again, and cook an additional 5-10 minutes.

Cut the end of the baby Bok Choy and saute with minced garlic and sesame oil. Add a little soy sauce and remove from heat as soon as the leaves begin to wither.

Roll out the pizza dough on a floured board.  Grate a little Havarti cheese onto the crust and place the thin roasted slices of Kabocha on the pizza. Add the sauted Bok Choy and top with a little more grated Havarti. Brush the edges with toasted sesame oil and top with sesame seeds. Sprinkle the pizza with sesame seeds. Bake for about 12 minutes until crust is firm.

p.s. Next time, I might add an egg on top of this pizza.


Blogger Markeing said...

This comment has been removed by a blog administrator.

7:29 AM  
Anonymous Murat said...

Ohhh Great.. I liked.



4:00 AM  
Anonymous Fork and Whisk said...

That is a creative way to use squash. Looks good.

7:14 PM  
Anonymous Betsy said...

Hey! Love your site! You should really post some of your stuff on that site

that is where I go to view all sorts of food related things from many different bloggers. Cheers!

7:51 AM  

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