Red Curry Squash, Spinach, and Halloumi Pizza
Chef Demetri Mechelis of Martha Dear | Washington, D.C.
Adapted by StarChefs | January 2022
INGREDIENTS:
Sautéed Spinach:
Yield: 112 ounces
1 cup extra virgin olive oil
10 cloves garlic, thinly sliced
8 pounds spinach
1 tablespoon salt
1 tablespoon black pepper
Red Kuri Squash Purée:
Yield: 80 ounces
4 pounds red kuri squash or any winter squash, halved, seeds and guts removed
Salt
Black pepper
75 milliliters extra virgin olive oil
8 ounces Greek yogurt
4 ounces sour cream
6 tablespoons honey
2 tablespoons chile flakes
8 cloves garlic, finely grated
To Assemble and Serve:
Yield: 1 pizza
Flour
340 grams pizza dough
2.5 ounces shredded Fontina
2 ounces diced fresh mozzarella
1 ounce thinly sliced halloumi
1 wedge of lemon
Extra virgin olive oil
Maldon sea salt
Parmesan cheese, freshly grated
2 to 3 cracks of black pepper
METHOD:
For the Sautéed Spinach:
In a large sauté pan on medium-high flame, heat oil. Add garlic and sauté until lightly browned. Add spinach in batches and sauté until wilted. Season with salt and pepper.
For the Red Kuri Squash Purée:
Heat oven to 350°F. Season squash with 1 teaspoon salt, 1 teaspoon pepper, and 25 milliliters olive oil. Place halved squash, hollow-side down on a parchment-lined sheet tray. Bake until tender, 30 to 40 minutes. A fork should easily pierce the squash with no resistance. Let cool to room temperature. Scoop squash from skin and transfer to a food mill fitted with a bowl attached. Pass squash through the mill. Add yogurt, sour cream, honey, chile flakes, garlic, and remaining olive oil. Using a spatula, mix thoroughly. Season with salt and pepper. Reserve.
To Assemble and Serve:
On a lightly floured surface, shape dough into a 12-inch round. Top dough with Fontina followed by mozzarella. Evenly disperse 2 ounces Sautéed Spinach on top of the cheese. Fill a piping bag with Red Kuri Squash Purée. In a swirl pattern starting from the center of the dough, pipe 3 to 4 ounces Red Kuri Squash Purée. Top with halloumi. Load pizza onto pizza peel and place in a hot oven. Depending on the oven temperature, cook between 3 to 6 minutes or until the halloumi is golden brown, the crust is lightly charred, and the bottom of the pizza has developed leoparding. Finish the pizza with a squeezed lemon wedge, a swirl of olive oil, a pinch of Maldon, Parmesan, and black pepper. Slice pizza into 6 slices, if desired.
