Start by preheating your oven to 475 degrees F. If your oven has a limit of 450 degrees F, don’t worry; it will still work fine! Place a pizza stone or baking steel in the oven and let it preheat for about twenty minutes. This ensures the crust gets that perfect crispy texture.
While the oven is heating, let’s prepare our veggies. In a medium skillet set over medium heat, pour in some olive oil. Once the oil is warm, add the cubed squash and sprinkle with a bit of Kosher salt. Cook for about five to seven minutes until the squash is tender when pierced with a fork. Transfer to a bowl and set aside.
Next, add another teaspoon of olive oil to the skillet. Toss in the kale along with some freshly ground pepper and a pinch of Kosher salt. Cook for two to three minutes until the kale wilts and turns bright green. Once done, transfer it to the bowl with the squash.
For the next veggie, repeat the process with the shiitake mushrooms. Cook them for about five minutes, adding more olive oil if needed. Set these aside with your other vegetables.
Now it’s time to make the pizza dough! In a bowl of a stand mixer with a dough hook, combine the all-purpose flour, Kosher salt, brown sugar, and Fleischmann’s® RapidRise® Yeast. Mix those dry ingredients until well combined.
Pour in the warm water and turn the mixer to medium speed. The dough will transform from shaggy to a cohesive ball within a couple of minutes. If kneading by hand, you’ll need to work it for about five minutes until it’s smooth and elastic.
After kneading, remove the dough and shape it into a ball. Dust your countertop with a bit of flour and place the dough ball on top, dusting it lightly with more flour. Let it rise for ten minutes; this helps create a fluffy crust.
Once the dough has rested, roll it out until it’s evenly shaped, approximately a ten-inch round. If you don’t have a pizza peel, you can easily use the bottom of a clean baking sheet. Dust it with cornmeal or corn flour to prevent sticking.
Now, let’s assemble our pizza! Spread a thin layer of heavy cream over the rolled-out dough. Then, sprinkle an even layer of shredded mozzarella on top. Add a few rounds of freshly ground pepper and a pinch of Kosher salt.
Carefully place the prepared squash, kale, and shiitake mushrooms on top of the cheese. Finally, brush the edges of the pizza crust with olive oil for a golden finish.
Using the baking sheet like a pizza peel, swiftly slide the pizza onto the preheated baking steel or pizza stone. Bake for ten to twelve minutes, or until the edges of the crust are lightly golden brown.
Once cooked, remove the pizza from the oven. Sprinkle the top with crushed red pepper if you like a bit of heat. Slice and serve while warm!
