Wednesday, April 14, 2010

Roasted Acorn Squash and Gorgonzola Pizza

I know, I know ... I've been doing a lot of pizza recipes lately.  I blame this one on only being able to buy a package of two pizza crusts at the store.  Of course I needed to use the second one up quickly!  As soon as I saw this recipe used arugula, I was sold.  I made no changes (except for cooking the crust and the squash at the same time ... but that's not really a change).  This was delicious.  The gorgonzola and the maple-y squash provided a perfect contrast.  Enjoy!

Roasted Acorn Squash and Gorgonzola Pizza (from smitten kitchen) (Adapted from Giada DeLaurentis)

 1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Squeeze of lemon juice

1. Preheat the oven to 375 degrees F.
2. Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
3. Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
4. Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss the arugula with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper. Put the arugula on the pizza.  Slice and serve.

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