Roasted Acorn Squash and Gorgonzola Pizza
Why stick to traditional toppings? Get creative and add squash and salty cheese.
Ingredients
Method
1) Preheat the oven to 190°C/gas mark 5.
2) Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 2cm wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of 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 of the oven at 190°C/gas mark 5. Roll out the pizza dough on a flour-dusted piece of parchment paper to 33cm in diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella and Gorgonzola cheeses 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. Top with rocket and the remaining salt and pepper.
Slice and serve.
2) Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 2cm wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of 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 of the oven at 190°C/gas mark 5. Roll out the pizza dough on a flour-dusted piece of parchment paper to 33cm in diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella and Gorgonzola cheeses 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. Top with rocket and the remaining salt and pepper.
Slice and serve.
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Overall Rating:
4.70
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