Pizza with Panache

Ocean Prime’s Adam Polisei brings a gourmet twist to an approachable meal


“A great Detroit-style deep-dish pizza is my favorite thing to enjoy on a day off, and this recipe allows me to bring a bit of a gourmet twist to a very approachable meal,” says executive    chef Adam Polisei of Ocean Prime. At home, he doesn’t want to be stuck in the kitchen. “I like to socialize and enjoy a good bottle of wine,” he says. Polisei chose this recipe because  March is the end of winter squash season. He preps the ingredients a couple days ahead to “allow me time to spend with my guests or my wife.” — Molly Abraham



16 ounces pizza dough 

(visit for recipe)

1 cup shredded mozzarella cheese

1/2 pear, thinly sliced

1/2 cup Maytag blue cheese crumbles

1/4 cup caramelized onions

1 cup butternut squash puree (recipe below)

4 slices of prosciutto

1/4 cup fig balsamic reduction (recipe below)



1 butternut squash

2 tablespoons butter, softened

1/8 teaspoon orange zest

1 tablespoon honey

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon allspice

1/8 teaspoon cayenne pepper

Salt and pepper to taste

Heavy cream as needed


Preheat oven to 350 degrees. Halve squash lengthwise and remove seeds. Rub with butter, salt, and pepper. Roast 30 to 40 minutes. Scoop out the flesh and place in a food processor. Add remaining ingredients and puree. For smoother texture, add heavy cream or more butter and put through a fine sieve. 



1 1/2 cups balsamic vinegar

3 tablespoons of sugar

4 mission figs, quartered


In a heavy saucepan, add balsamic vinegar and sugar. Add figs. Reduce to 1/3 cup over medium heat, stirring occasionally (it’s done when it coats the back of a spoon). Cool to syrup consistency.



Gently push dough into desired shape (and not too thin) in an oiled 10-by-14-inch pan. Let it rise for a couple hours. Preheat oven to 450 degrees. Punch holes in risen dough with fork. Sprinkle on the cheese, then place pears, onions, and blue cheese on top. Bake in top third of oven until crust is brown, (15 minutes). Dollop squash puree on the pizza, staying away from edges. Place in oven for 5 minutes (enough for crust to finish browning and the puree to caramelize). And add thinly sliced prosciutto and drizzle with balsamic reduction.

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