Courtesy Ann Kim, chef/owner, Young Joni, Minneapolis
“For me, Thanksgiving is all about the sides and less about the turkey,” says Ann Kim, owner/chef of Young Joni in Minneapolis. “This is a recipe that will be a break from turkey… If you don’t have roasted squash as a leftover, feel free to use any leftover roasted vegetable such as sweet potatoes, cauliflower, broccoli, Brussels sprouts.” She also recommends adding any leftovers from a cheese or charcuterie board instead of, or in addition to, the bacon and blue cheese.
- 9 ounces store-bought or homemade pizza dough (recipe below)
- 4 ounces shredded mozzarella
- ½ cup diced roasted butternut squash
- 2 ounces cooked bacon, cut into 1-inch pieces
- 1½ ounces crumbled blue cheese
- 1 teaspoon chopped rosemary
- ½ tablespoon pine nuts
- 1–2 tablespoons maple syrup
Let pizza dough rest at room temperature for 1–2 hours.Place baking steel, pizza stone or heavy baking sheet in oven. Heat oven to 500˚F.
Push dough into flat 12-inch round. Place on well-floured pizza peel or baking sheet. Top with mozzarella, squash, bacon, blue cheese, rosemary and pine nuts. Carefully slide pizza onto cooking surface. Bake 4–5 minutes, then rotate. Bake another 4–5 minutes, or until crust is golden brown and cheese begins to bubble. Remove from oven. Drizzle with maple syrup. Serves 2.
- 4¼ cups bread flour
- 1 teaspoon instant yeast
- 3 teaspoons kosher salt
In bowl of stand mixer with dough hook, combine flour, yeast and 1¾ cups cold water. Mix with on low speed for 1 minute. Add salt, and mix for 3 minutes. If dough seems dry, add up to ¼ cup cold water.
Let dough rest for 10 minutes, then mix again on medium-low speed for an additional 2 minutes, or until dough no longer sticks to side of bowl. It should be tacky to touch, but not wet or sticky. If dry, add water, 1 tablespoon at a time. If too wet, mix in flour, 1 tablespoon at a time.
Transfer dough to well-floured work surface, and gently roll into ball. Using sharp knife, cut into 4 even pieces, about 9 ounces each. Place on baking sheet covered in olive oil or cooking spray. Use pastry brush to cover dough pieces in additional olive oil. Cover with plastic wrap, and let rest at room temperature for 30 minutes. Refrigerate at least 24 hours, and up to 1 week. Makes enough for 4, 12-inch pizzas.
Dominio del Urogallo 2015 Pésico Tinto (Vino de España). Pizza is a many-splendored thing. Depending on its toppings, it can work with the full spectrum of white, orange, rosé and red wines. To match the bold cheese and meat on this pie, Megan Larsen, wine director at Young Joni, picks this Northern Spanish red blend, produced with indigenous grapes and wild yeast. With plenty of freshness, it will keep the sweetness of the squash and maple syrup at bay. Larsen’s other pick? Sikèle Grecanico orange wine. “It’s bomb,” she says.