Butternut Squash Soup and Pizza Sfogliatella

I was checking out the Gourmet site and noticed the Diary of a Foodie. I remember the show had been on a season ago and did some investigating and came upon Pizza Sfogliatella. It looked fascinating. Last week when I made the pizza dough I made extra so I pulled some out of the freezer. I rolled it out nice and thin and the result was delicious. The layers were nice and crispy and the anchovies added just the right taste. The soup was the same recipe I made on September 28th.

For the Pizza Sfogliatella you can use your favorite crust recipe or buy the dough from a pizza shop or grocery store. I used the recipe from Cook-Italian.com.
Once you have your dough this is what you do next -

For Seasoned Oil
3/4 cup extra-virgin olive oil
2 tablespoons paprika (not hot)
1 tablespoon dried oregano, crumbled
1 (3 1/3-oz) jar flat anchovy fillets, drained, patted dry, and finely chopped (1/4 cup)

Make seasoned oil:
Whisk together all oil ingredients in a small bowl until combined well.

Form and bake pizza:
Put oven rack in middle position and preheat oven to 375°F. Lightly oil a 15- by 10- by 1-inch shallow baking pan.
Turn dough out onto a lightly floured surface and roll out dough into a roughly 25-inch square, turning and lightly dusting dough with flour as necessary to prevent sticking. (Dough will be very thin.)
Reserve 1 tablespoon seasoned oil and brush remaining oil over dough, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll-style and pinch seam to seal (some seasoned oil will seep out as you roll). Arrange roll, seam side down, in baking pan and form into a ring, then press ring with your fingertips until it covers bottom of pan. (It will be about 1/2 inch thick.)
Brush top of dough with reserved oil and bake until golden and top and underside are crusty, 30 to 35 minutes. Cool in pan 5 minutes, then lift pizza from pan using a metal spatula and transfer to a rack to cool to warm or room temperature, 30 minutes to 1 hour. Cut into squares.