October Page 142

The butternut squash pizza on page 142 looked AMAZING from the October edition of Martha Stewart Living (MSL)- but I was starving!

So before I even had time to make the (amazing looking) hazelnut pizza dough I had broken out the Boboli.

My take on Martha's pizza involves roasted garlic, goat cheese, basil and ham.

To start this 10 minute gourmet pizza:

1 boboli pizza crust

2 tbsps olive oil

1 tspn diced garlic

butternut squash

2 thick slices of ham (spiral or deli cut lunch meat)

2 tbsps goat cheese

7 basil leaves

Brush the crust with olive oil and diced garlic. (I keep a giant jar in the fridge for all purposes!) Broil the crust for 3 minutes on high to cook the garlic into the oil.

I sliced the butternut squash into 2 mm (ish) slices. They got fatter in some sections- doesn't matter. Make sure you cut the edges off! Using a tiny spiral ham (or thick cut lunch meat would work) I sliced it into 1/3 inch squares. Spread these both over the pizza as evenly as possible. Roll up about 7 basil leaves and slice them into long thin slices- toss on top. Broil the pizza for another 5 minutes.

Once the edges of the squash start to curl and the ham looks toasted add a bunch of goat cheese crumbles to the top and broil for the last 2 minutes to melt and toast the cheese.

10 minutes cook time, 3 minute prep time (including cutting open the Boboli package)

Martha Stewart, dear, I can make your gorgeous pizza into an awesome 10 minute urban fall feast! Invite me to New York!