Roast butternut, goat cheese, brown butter, and sage pizza

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It FINALLY feels like spring! This has been such a long time coming! The days are definitely getting longer - the way that I judge that is by what time the sun ends up shining in my eyes at spin class. A few months ago it was toward the end of the class, and now it's sunny when I leave the house in the morning! The best. I think we have approximately 4 weeks before it gets gross and sweaty. But I am going to MAKE the most of them! I am also hanging out for some form of fruit that's not last year's gross apples and pears. Each week I stalk the greenmarket app. The day rhubarb pops up is going to be an awesome day.

There are a few exciting things coming up! The first is that I am going to Alabama next weekend! I am going to meet one of my bestest Insta-friends Kate, IRL. I am SO EXCITED. Mainly because she has insanely cute kids (who likely won't be able to understand a word I say, damn accent), and we can do all of the baking! Next up is that it is kitten season, very very soon! I recently signed up to foster kittens, and we are waiting on a nursing mama and her three babies! Teeny teeny babies. Hopefully they aren't toooo naughty - I am anticipating having to fence off my prop shelf. But still. Kittens!! 

Something else that I am always, always excited for is pizza. We don't eat a huge amount of meat, so we are always looking for fun riffs on meat-free pizza! This is probably my favourite to date. You really can't beat Roast butternut, sage, and brown butter. This time I paired it with soft roasted garlic spread over the base, and tangy goat's cheese to help cut through the butter. And it's the best. It's a solid member of the pizza night line up, and a really nice change from mozzarella and tomato sauce. Plus I'm not sure about you, but I really can't go past crispy sage leaves. There's really something about them that gets me going. 

I have been using a pizza stone to make my pizza for the last year or so. And I tell you what, it makes such a massive, massive difference. If you can make the investment, I highly recommend it. Mine was fairly inexpensive, and it has been a total game changer. It has even travelled with me to a couple of pizza nights! The best.  I like to preheat mine in the oven for an hour or so. It means that as soon as the dough hits it, it begins to cook, which results in some serious crispy bottom goodness. I usually take the stone out of the oven and make the pizza directly on it. We do own a pizza peel, but I honestly have managed to throw my pizza at the back of the oven more times than I have managed to neatly slide the pizza onto the stone. We did just get a baking steel though which is a big rectangle as opposed to my round stone, so I will see if we can have more luck with that! Because cleaning melted cheese off the bottom of a 500 degree oven isn't fun. Trust me. 

Real talk: I use store-bought dough to make my pizza. I get the stuff that comes in a bag, and you just have to give it it's second rise before you use it. I have made my own a couple of times, which always turns out great, but the last few times we have had pizza night we have had about 8 people around, and it's just not feasible for me to make pizza dough for that many people. So if you can find the bagged dough (I love the version that whole foods does), then by all means go for it! Otherwise, this recipe is super simple and easy, and makes enough for two pizzas.

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