There are different kinds of squash, and everyone is unique in terms of taste and texture.
It’s hard to pick a favorite, but I would have to say Kabocha is one of my favorites.
Yes, it’s a Japanese squash, but that’s not the only reason!
Probably the three main things I like about this squash are its dark yellow color, sweetness, and texture (less moist compared to other squash).
The fact that you can eat the skin and you don’t have to peel is another plus.
I have made Sweet Potato Crusted Pizza before and I loved it, and I decided to make a pumpkin version, but this time there is pumpkin “in” and “on” the crust.
Can you see the beautiful color of the crust?
I was in love.
This pizza is not only pretty but also very tasty.
Double Kabocha Pizza
The measurements are still a VERY rough estimate; this is mostly for my personal note. So please feel free to use this as a rough idea, but do NOT follow this recipe/measurements without adjusting them to your liking.
Kabocha crust
– 1/2 cup roasted kabocha, pureed
– olive oil
– warm water
– 1 tablespoon yeast
– 1 tablespoon salt
– 3~3 1/2 cups flour (bread, a-p, whole wheat)
BBQ sauce
toppings
– sauteed crimini mushrooms
– cooked broccoli
– sliced and roasted Kabocha
cashew cream
– 1/2 cup cashew nuts, soaked in hot water
– white vinegar
– Dijon mustard
– sugar
– salt
– water
chopped scallion
crushed red pepper
salt and pepper
Oven: 425~450F
Cook crust. Brush olive oil on the edge of the crust (optional). Spread BBQ sauce and place toppings. Cook until the crust is crunchy. Serve with cashew cream, green onion, crushed red pepper, salt and pepper.
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