Cheesy Roasted Acorn Squash & Gorgonzola Pizza

Directions

Preheat the oven to 375℉ (190℃).

Slice the squash in half crosswise (from top to bottom).

Scoop out the seeds.

Slice the squash into ½ to ¾ inch wide half moons and place in a medium bowl.

Add the squash with the syrup, olive oil, red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl, and toss to coat.

Arrange the squash on a parchment-lined baking sheet.

Bake the squash until tender and golden, about 25 minutes.

Keep the temperature on the oven at 375℉ (190℃).

Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter.

Transfer the pizza and the parchment paper on a baking sheet.

Sprinkle the mozzarella cheese and the Gorgonzola on top of the pizza dough.

Bake in the oven until golden and cooked through, about 26 minutes.

Peel the skins off the squash.

Top the cooked pizza with the cooked squash.

Top with arugula and the remaining ¼ teaspoon salt and pepper or to taste.

Slice and serve warm.