It was all about pizza this weekend. That’s because, through the magic of Instagram, I recently had the good fortune of connecting with Andris Lagsdin, the founder of Baking Steel. He happened to find my profile – likely because I entered a pizza contest sponsored by his company – and started following me. I followed back.
I didn’t win the contest. Instead, I received an unexpected email from Andris himself: “I love your feed. Beautiful! I see that your day job is PR. Just curious if you freelance. Would love to chat sometime.” I hadn’t freelanced in the past but would certainly be open to it.
A few days later, Andris and I were on the phone, chatting about our shared passion for cooking and budding photography skills. Shortly after, a Baking Steel arrived on my porch. Crazy.
Vegan Fall Harvest Pizza With Delicata Squash And Basil
I’m no stranger to the Baking Steel. I first read about the product when it was a seedling of an idea and Andris was raising funds for it via a Kickstarter campaign. I watched his video and was immediately impressed. I never would have thought that, months later, I’d be in communication with the pizza mogul himself.
So as soon as I had the steel in my hands, I was eager to put it to work. First order of business: Whip up a batch of Jim Lahey’s no-knead pizza dough. It was a no-brainer: I’d made it several times in the past with great success and Andris swears by the recipe. Call it sacrilege, but I added some fresh rosemary. Step two: Choose the toppings. For my inaugural pie, I went autumnal: acorn squash, caramelized onions and goat cheese on a bed of roasted garlic béchamel. I finished it with a light sprinkling of fresh rosemary for good measure.
The result? Let’s just say I made a second pizza the following day – same recipe using tomatoes in lieu of squash. And I’m already dreaming of what kind of pie I’ll cook up next.
Roasted Squash And Gorgonzola Pizza Recipe
**If you don't have a Baking Steel, you can prepare and cook the pizza on a baking sheet. Preheat oven to 450 degrees and bake pizza for about 18 minutes or until crust is golden.
I’m no stranger to the Baking Steel. I first read about the product when it was a seedling of an idea and Andris was raising funds for it via a Kickstarter campaign. I watched his video and was immediately impressed. I never would have thought that, months later, I’d be in communication with the pizza mogul himself.
So as soon as I had the steel in my hands, I was eager to put it to work. First order of business: Whip up a batch of Jim Lahey’s no-knead pizza dough. It was a no-brainer: I’d made it several times in the past with great success and Andris swears by the recipe. Call it sacrilege, but I added some fresh rosemary. Step two: Choose the toppings. For my inaugural pie, I went autumnal: acorn squash, caramelized onions and goat cheese on a bed of roasted garlic béchamel. I finished it with a light sprinkling of fresh rosemary for good measure.
The result? Let’s just say I made a second pizza the following day – same recipe using tomatoes in lieu of squash. And I’m already dreaming of what kind of pie I’ll cook up next.
Roasted Squash And Gorgonzola Pizza Recipe
**If you don't have a Baking Steel, you can prepare and cook the pizza on a baking sheet. Preheat oven to 450 degrees and bake pizza for about 18 minutes or until crust is golden.
I’m no stranger to the Baking Steel. I first read about the product when it was a seedling of an idea and Andris was raising funds for it via a Kickstarter campaign. I watched his video and was immediately impressed. I never would have thought that, months later, I’d be in communication with the pizza mogul himself.
So as soon as I had the steel in my hands, I was eager to put it to work. First order of business: Whip up a batch of Jim Lahey’s no-knead pizza dough. It was a no-brainer: I’d made it several times in the past with great success and Andris swears by the recipe. Call it sacrilege, but I added some fresh rosemary. Step two: Choose the toppings. For my inaugural pie, I went autumnal: acorn squash, caramelized onions and goat cheese on a bed of roasted garlic béchamel. I finished it with a light sprinkling of fresh rosemary for good measure.
The result? Let’s just say I made a second pizza the following day – same recipe using tomatoes in lieu of squash. And I’m already dreaming of what kind of pie I’ll cook up next.
Roasted Squash And Gorgonzola Pizza Recipe
**If you don't have a Baking Steel, you can prepare and cook the pizza on a baking sheet. Preheat oven to 450 degrees and bake pizza for about 18 minutes or until crust is golden.
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