Roasted Squash And Gorgonzola Pizza Recipes

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ROASTED ACORN SQUASH AND GORGONZOLA PIZZA



Roasted Acorn Squash and Gorgonzola Pizza image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 side dish servings

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

BUTTERNUT SQUASH AND GORGONZOLA PIZZA



Butternut Squash and Gorgonzola Pizza image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 pizzas

Number Of Ingredients 9

1/3 cup cubed, peeled butternut squash (about 2 1/2 ounces)
1 tablespoon olive oil
1/4 small red onion
5 large sage leaves
1 tablespoon cornmeal
3/4 pound store-bought whole-wheat pizza dough, at room temperature
Nonstick cooking spray
4 ounces gorgonzola cheese (2/3 cup crumbled)
1/4 cup walnut pieces

Steps:

  • Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.
  • Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.
  • Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
  • Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.

Nutrition Facts : Calories 390 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 25 milligrams, Sodium 860 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 14 grams

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