Garlicky Squash and Ricotta Pizza

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Garlicky Squash Pizza Kale Caesar Salad INGREDIENTS YOU'LL NEED: Serving Size: 4-6, adjust for what you need Pizza Dough, makes 1 pound: 2 cups plus 2 tablespoons (11 ⅝ ounces) bread flour 1 ⅛ teaspoons instant or rapid-rise yeast ¾ teaspoon salt 1 tablespoon olive oil ¾ cup warm water (110 degrees) If you prefer to make this recipe quicker and easier, use store-bought pizza dough. Thaw before class. For the Toppings: 1 small butternut squash, peeled, seeded, and thinly sliced 4 cloves garlic, minced 2 tablespoons olive oil, divided Salt and black pepper to taste 1 ½ cups ricotta cheese 1 ½ cups shredded mozzarella cheese ½ cup grated Parmesan cheese 2 tablespoons fresh basil leaves, chopped Red pepper flakes (optional, for some heat) ** If you’d like to jazz this pizza up with other toppings, please feel free to purchase and have handy in class! Your Chef will guide you through the prep and cooking process of those ingredients. Some recommendations: prosciutto, sausage, pepperoni, soppressata, mushrooms, figs, artichoke hearts, pineapple, charred kale, radicchio, cherry tomatoes, goat cheese, feta, hot honey, basil Kale Caesar Salad: Salad 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups) 1 ounce Parmesan cheese, grated (½ cup) Croutons 3 ounces baguette, cut into ¾-inch cubes (3 cups) 2 tablespoons extra-virgin olive oil ¼ teaspoon pepper ⅛ teaspoon salt Dressing ½ cup mayonnaise ¼ cup grated Parmesan cheese 2 tablespoons lemon juice 1 tablespoon white wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 3 anchovy filets, rinsed 1 garlic clove, minced ½ teaspoon salt ½ teaspoon pepper ¼ cup extra-virgin olive oil