Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.
Like British actors condemned to roles only in costumed period dramas and spy thrillers, winter squash tends to find its way into the same sort of dishes over and over again (see: butternut squash soup, pumpkin pie). Here, though, a twist: Squash shares equal billing with melted gorgonzola and prosciutto on a hearty whole-wheat flatbread. For a side, baby winter greens in a tangy buttermilk dressing make a great contrast.
Go ahead and use premade pizza dough if you can find it. (If you can’t, here’s a good recipe. Just use the first five ingredients and follow the first step in the recipe.) There’s no need to get the crust uniform when you’re rolling it out—a little variation makes for a nice rustic homemade touch.
Wine pairing-wise, the dominant flavors in the dish are sweet (the squash, gorgonzola and prosciutto) and salty (the gorgonzola and prosciutto). A 2010 Muscadet was refreshing, bright and clean-tasting, but a Côtes du Rhône white was truly win-win. The wine, with notes of melon and fig that are natural complements to prosciutto, brought out the earthy and savory notes in the dish and tamped down the sweet factor, while the food made the wine seem crisper and more focused.
Pair with a Rhône white such as Vidal Fleury Côtes du Rhône White 2010 (88 points, $14)
Total Time: 45 minutes
Approximate Food Cost: $32
1. Preheat the oven to 400° F. Cut the squash in half and remove the seeds. Brush the interior with cooking oil and sprinkle with salt. Place the squash halves cut-side down in a baking dish and cook until done, around 30 minutes, or until a knife can easily pierce the flesh. Remove the squash from the oven and let cool.
2. Raise the heat of the oven to 500° F. Divide the pizza dough into four pieces around 2 to 3 inches thick. On a floured surface, roll the pieces out into oblong circles with a rolling pin, or stretch the dough out by hand until the dough is 1/4-inch thick. Brush the top of the dough with olive oil and season with salt, then place on a greased baking sheet. Scoop the squash flesh from the shell. One heaping teaspoon at a time, add 5 to 6 spoonfuls of squash to each piece of dough, then repeat with the gorgonzola cheese. Bake for 10 to 12 minutes, or until the crust is golden brown. Remove from the oven, and while the flatbread is still hot, top each flatbread with 2 to 3 pieces of prosciutto.
3. While the flatbread is cooking, whisk the buttermilk, sour cream and lemon juice together. Adjust the seasoning with salt and dress the salad greens with the mixture. Serve alongside the warm flatbread. Serves 4.
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