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Israeli Couscous & Kabocha Squash

Israeli couscous & kabocha squash pizza

Israeli couscous & kabocha squash pizza

Israeli couscous & kabocha squash pizza

Israeli couscous risotto (with goat cheese, Parmesan, onions & kale), roasted kabocha squash, chickpeas, dried cranberries, walnuts, orange zest & honey vinaigrette




1 ball of pizza dough

salt & pepper

olive oil

flour for dusting

semolina flour for pizza stone

1 medium kabocha squash, peeled & cut into 1-inch cubes

1/2 cup dried cranberries

1 can chickpeas, drained

1/2 cup walnuts, roughly chopped

small log of goat cheese

For the vinaigrette:

6 tablespoons white wine vinegar

3 tablespoons olive oil

zest of one orange

~1 tablespoon honey, to taste

1 teaspoon cinnamon

1 teaspoon cumin

1/d teaspoon nutmeg

1/2 teaspoon coriander

~1 teaspoon salt, to taste

For the risotto:

1/2 yellow onion, diced

1 cup Israeli couscous

1.5 cup vegetable broth

1/4 cup white wine

1/3 cup cheese (a mixture of crumbled goat cheese & grated parmesan)

1 small bunch kale leaves, separated from ribs & chopped


Preheat your oven to 400° F. Toss your squash with some olive oil, salt & pepper and spread out on a baking sheet. Roast, stirring once or twice, for about 30 minutes, or until the squash is tender. Set aside and increase your oven temperature to 550° F.

To make your risotto, start by heating a couple tablespoons of olive oil in a pot over medium heat. Add the onions and cook for about 5-7 minutes, stirring occasionally, until they have softened.

Now add the pearl couscous and toast the grains for a minute or two. Add about half of the vegetable broth and bring to a simmer, then add the rest and simmer for about 5 minutes. Stir in the wine and simmer for another 5 minutes.

When most of the liquid has been absorbed, stir in the kale and cook for a couple minutes until it has wilted slightly. Now stir in the cheese and season with salt & pepper.

When the squash is cool enough to handle, combine it in a bowl with the dried cranberries and chickpeas. To make the dressing, simply whisk all the ingredients together. Pour the dressing over the squash mixture and toss to combine, adjusting seasonings to taste.

When you’re ready, prepare your dough using the instructions on the right. Once it’s baked for a minute, take it out and brush it lightly with olive oil. Spread a thin layer of the risotto across the entire pizza, dotting it with some extra dollops of goat cheese on top.

Now add the squash mixture along with the walnuts. Bake until the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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