Butternut Ribbon Goat Cheese Pizza With Arugula Pepita Pesto

INSTRUCTIONS

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Or, if you’re using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).
Using a vegetable peeler (a Y-shaped peeler works best), peel the outside of your butternut, then slice off the top portion with the stem and the very bottom. Slice the butternut in half vertically, scoop out the seeds with a spoon and discard them. Slice one of your halves in half vertically again so you have made quarters. Using your vegetable peeler, peel long ribbons of butternut, enough to generously top two 11-inch pizzas. Toss butternut ribbons with a light drizzle of olive oil, salt and pepper so that the ribbons are lightly coated in olive oil.
To make the pesto: In a food processor, combine the arugula, pepitas, Parmesan, garlic, lemon juice and salt. Pulse while drizzling in the olive oil. Season to taste with freshly ground black pepper.
Prepare the pizza dough as directed: 

Directions

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Roast red peppers

Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with half of the pesto. Then crumble half of the goat cheese over each pizza using a fork. Arrange the butternut ribbons on top—it’s best to let them curl and wave rather than lie flat against the pizza. You want to put about as much butternut as you reasonably can on top without covering up all of the pesto and goat cheese (refer to photos). Top each pizza with a sprinkling of pepitas.
Transfer one pizza to the oven (I baked mine on a cookie sheet). Bake until the crust is golden and the butternut ribbons are caramelizing on the edges (about 10 on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza. Top each pizza with a light sprinkle of fresh arugula and, if desired, a dash of red pepper flakes. Slice and serve.