Rustic Fall Personal Pizza with Roasted Butternut Squash, Greek Olives, Medjool Dates topped with Rosemary, Hazelnuts and Pecans

Ingredients for Dough

3/4 cup warm water
1 packet (1/4 ounce) dry yeast
1/8 cup extra virgin olive oil..
1/2 tsp kosher salt
1 cup all purpose flour
1 cup Bread Flour

Directions.Brush a large glass bowl with olive oil…In a glass measuring cup combine yeast and warm water..mix well and allow to sit 5 minutes…in a separate bowl combine both flours and salt and mix with a fork to blend..add to mixer with a dough hook..add yeast mixture until dough forms..If mixture is too wet add flour..roll onto a lightly floured board and kneed for 2 minutes..Form into a ball and place in an oiled glass bowl and cover with a wet towel and allow to sit until dough doubles in size…Preheat oven to 450 degrees…when ready to use break dough in half and roll onto floured board and kneed for 1 minute..allow to rest 10 minutes..then form your pizza and bake until crust is slightly browned and crispy..Top with assorted dates, Butternut Squash (already baked)..shallots, assorted Greek olives and fresh rosemary…Enjoy!!

Tips..use cornmeal to slide pizza off the peel onto your pizza stone or baking not overtop pizza with ingredients..


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