Zaatar Pizza With Delicata Squash, Pecorino, And Stracciatella Recipe
Make Zaatar Pizza With Delicata Squash, Pecorino, And Stracciatella Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pizza Dough
Toppings
Method
Making the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preparing the Toppings
- 5
Prepare the Delicata Squash
Preheat the oven to 400°F (200°C). Slice the delicata squash in half lengthwise, remove the seeds, and cut into half-moons. Toss with 1 tablespoon of olive oil, salt, and black pepper.
- 6
Roast the Squash
Spread the squash on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized, turning halfway through.
Assembling and Baking the Pizza
- 7
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Roll Out the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a round shape about 12 inches in diameter.
- 9
Add the Toppings
Transfer the rolled-out dough to a piece of parchment paper. Drizzle with olive oil, sprinkle with zaatar spice, and evenly distribute the roasted delicata squash on top. Add grated pecorino cheese.
- 10
Bake the Pizza
Carefully slide the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 11
Finish with Stracciatella
Remove the pizza from the oven and top with dollops of stracciatella cheese. Garnish with fresh basil leaves and additional black pepper to taste.