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
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.