For some reason, aesthetically a pie looks more complete, no authentic, if it contains the colors red, green and white.  The red and green contrast so nicely and are mellowed by the off white colors of the formaggi.  Sometimes I haphazardly find myself creating a recipe that has this classic color palette and when I look at the pictures I think...this pie just looks like another Italian margherita spin off, I should have been more creative.....pushed the envelope!  Alas, this is no ordinary Italian classic.  Something is hidden in the pesto that causes your palette to second guess its senses.

Pesto

1/4 c. olive oil

juice of 1 lemon

1/2 c. almonds

1 bunch of basil

1 bunch of cilantro

salt and pepper

Pie Ingredients

1 dough

1/4 c. pesto

1/2 c. ricotta

mozzarella

sprinkle of pecorino

4 slices of hot soppressata

   First make your pesto in a food processor.  Pulse until it forms a thick paste.  Next stretch your dough and smear the pesto over the surface.  Add a few dollops of ricotta and mix in with the pesto.  Layer mozzarella and soppressata on, and top the pie off with a sprinkle of pecorino.  Bake in the oven at 550 for 7 minutes.  Season to taste.  If you make this pie you will notice how the cilantro pairs nicely with the spicy soppressata.  

Mangia mangia!

-Ash

    With an abundance of dill and basil on hand, I blended up a quick pesto, which led me to thinking what am I going to do with this mostly dill pesto?  Eggs could be nice....Eggs on a pizza with dill could be real nice....Leftover salted pork....done and done!

    This pie is wonderful and probably one of the best pies you will ever have.  I am usually a modest person for those of you who may be reading this blog and not know me very well.  It's just that good simply because A) it tastes AMAZING and B) because you can eat it anytime you want without feeling like you're an animal eating pizza at 9:00 in the morning.

  

 

Load it up.

 Crack dem eggs.

Missing egg, but still a winner.

  

Champion slice!

Dill Cream

(Sorry didn't measure this one.)

1 Tbsp. olive oil

2 Tbsp. sour cream

1/2 c.-3/4c. loose dill

1/4 c.-1/2c. basil

2 garlic cloves

juice of 1 lime or lemon (I used lime)

salt and pepper

Pie

1 dough

2 eggs

1/2 c. salted pork chopped into 1/2" cubes

mozzarella &parmesan

handful of fresh spinach

    Blend all of the ingrediants except for the sour cream in a food processor about a minute.  Then fold in the sour cream into the mixture, either by hand or pulse a few times in the food processor.  Set aside.  Next prepare the salted pork by cutting it into 1/2" cubes and tossing it in a pan until the cubes shrink about 50%.   Once those two step are finished, it's time to roll out the dough.  I would suggest pre-cooking the crust with a splash of olive oil for about 2- 3 minutes and then adding the toppings.  Smear the pesto, then add cheese eggs and pork.  Bake for another 6 to 7 minutes, or until the egg white is pale white.  If you add the eggs too early in the game you will not achieve a runny egg and char on your crust, and frankly you want both.  We forgot this step, but luckily the pie still tasted killer.  Once it's cooked take a spoon smear the egg yolk over the entire crust.  Eat!!!!!

    A while ago, Erich and I went to this little cafe called Ted & Honey in Brooklyn for brunch one weekend.  I ordered a sandwich with walnut pesto, butternut squash and home made mozzarella.  It was amazing!  Recently Erich and I recreated the sandwiches for dinner one evening, and then I got to thinking...this would be an interesting combo on top of pizza pie!

 

We started out with making a pepita pesto.

A dollop of creme fraiche?

Yes, please!

 

Roll. it. out.

Adding a little extra caramelization to the butternut squash.

Spread pesto.

Arrange toppings.

Fall perfection in each slice.

Butternut Squash Pie with Pepita Pesto

Pepita Pesto

1/4 c. sunflower seed butter (recipe found here)

2 Tbsp. spiced pepitas (see below)

1 bunch basil

2 garlic cloves

juice of 1/2 lemon

3 Tbsp. creme fraiche

salt & pepper to taste

olive oil

Pie Toppings

1/2 medium butternut squash

mozzarella

1/3 c. parmesean

1/4 c. pepitas

cumin

sea salt

olive oil

   First prepare the dough.  While you wait for the dough to rise, cut the butternut squash in half, remove the seeds, pierce with a fork and coat the top with a drizzle of olive oil and salt.  Roast in the oven at 350 degrees for about 40 minutes or until the flesh turns golden brown and is soft. Let it cool, then cut into cubes and scoop from the bottom.  You also could cut into cubes and then roast the squash. Next prepare the spiced pepitas.  Add to a heated pan 1 Tbsp olive oil, all of the pepita seeds.  Cook until seeds turn golden brown, then add a dash salt and cumin.  Remove from heat.  Next, prepare the pepita pesto.  Add fresh basil, garlic, sunflower seed butter, spiced pepitas, lemon juice, and 2 Tbsps olive oil.  This pesto is more creamy, and less oily than your average pesto, so add only a little olive oil.  Pulse.  Then add creme fraiche, and season to taste.  Once all of the ingredients are ready, spread the pesto on, and add the rest of the toppings except for the pepita seeds.  Bake at 500/550 (whatever temperature you're oven can handle) for 8 minutes.  Eat!

Hope you all have a wonderfully delicious Thanksgiving!

-Ash&E