Cooking Minute

2.25 cups bread flour, 4 tsp sugar, 2 tsp salt, 1.25 tsp yeast, 2 tblsp vegetable oil (I prefer canola), 10 oz warm water, 1 cup vegetable oil, 6 heads of garlic, 4-6 leaves of kale (any variety), 1 lb butternut squash, peeled, 1.5 cups smoked cheese (gouda, cheddar etc), shredded, red pepper flakes, Parmesan cheese

Make the Pizza Dough in Advance This recipe is adapted from Serious Eats New York City Pizza Crust: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html Add flour, sugar, salt and yeast to the bowl of a food processor. Pulse to mix. Add oil to water and pour in a slow stream into feed tube of food processor while machine is running. After all the water is added allow the machine to run for an extra 30 seconds. Dough should be very sticky. Scrape into a covered container and refrigerate for 1-2 days to allow for cold rise. This dough will frozen for 2-3 months, and is great to have handy. Makes dough for 2 pizzas. Roast Garlic Cut the tops off garlic heads so cloves are visible. Place in a small baking dish and add 1/2 cup oil. Cover with foil and bake at 325 degrees for 30-45 minutes until brown and soft. Flip cloves of garlic over half way through cooking. Allow to cool and store entire heads of garlic and oil in a glass jar until ready to use. Prepare the Vegetables Slice the butternut squash into 1/4 inch slices, and in half to make semi-circles. Place in a saute pan with a little bit of water, oil, a pinch of salt, and red pepper flakes. Cover and allow to simmer, turning occasionally over medium heat until soft about 10-12 minutes. Remove tough, thick stems from kale. Slice leaves into ribbons. Saute in a little water with a pinch of salt and sugar over medium heat. Cook for 4 minutes until fully wilted, turning occasionally. Press to drain in a colander and return kale to pan with 1 tsp of oil. Saute over medium high heat stirring often until kale begins to brown. Remove from heat.   Assemble Pizza Preheat oven to 500 degrees. Grease 2 baking sheets with oil and sprinkle with cornmeal/polenta if available. Divide the dough into 2 balls. Stretch each ball of dough into a 14-16 inch circle with your hands. I like to hold the top of the dough in the air with two hands, allowing gravity to pull the bottom of the dough down, rotating the dough in a circle to stretch all sides. You can also lay the dough on to the baking sheet and pull it into a circle.   Squeeze roasted garlic out of each head and on to pizza dough. Spread evenly over each pizza. Sprinkle pizzas with cheese, and arrange vegetables on top. Finish with a pinch or two off red pepper flakes and some grated Parmesan cheese. Bake pizzas for 15-20 minutes until crust is browned on the bottom. Cut and serve!