Just when you thought comfort food couldn’t get any better, this bannock pizza crust — from Christa Bruneau-Guenther of Feast Café Bistro — makes for the perfect canvas. It is layered with mouth-watering roasted butternut squash, lots of cheese and a maple chipotle white sauce.
ingredients
Bannock Dough Pizza Crust
Maple Chipotle Lime Sour Cream White Sauce
Other Pizza Ingredients
directions
For the crust: In a large bowl, make the dough: combine flour, baking powder, sugar and salt. Then make a well in the middle of the flour mixture.
In a separate bowl, add yeast and oil to warm water and mix with a fork. Gently pour the liquid mixture into the flour hole or well.
Using a fork, spoon or hands, fold or work the flour into the water. Knead the dough into a ball, don’t over knead. Let dough sit for about 15 minutes covered with a kitchen towel.
For the sauce, in a mid-sized bowl, mix all ingredients together until well combined. Reserve for later.
Preheat oven to 400°F and place squash on a baking sheet. Add oil, chili powder and salt, mix well. Scatter squash into a single layer. Bake for about 16 minutes or until squash is cooked through and soft. Set aside.
On a lightly floured surface, roll out reserved bannock dough with a rolling pin, and place on a sheet pan. Prick dough with a fork.
Add white sauce to dough and generously place squash over dough. Sprinkle squash with pine nuts and various cheeses. Bake at 425°F for about 17 minutes or until cheese is bubbly and crust is golden brown.
Remove from heat. Add a smattering of green onions and top with drizzle of white sauce. Enjoy.