Cheesy Roasted Acorn Squash & Gorgonzola Pizza
Submitted by happyzhangbo
Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.
YIELD
4 servingsPREP
12 minCOOK
48 minREADY
66 minForget pepperoni. This is the pizza that autumn was made for.
Sweet acorn squash half-moons get tossed in maple syrup, olive oil, and red pepper flakes, then roasted until caramelized and tender.
Meanwhile, a round of pizza dough gets loaded with mozzarella and crumbled Gorgonzola and baked until the crust is golden and the cheese is bubbling.
Pile the warm squash on top, scatter fresh arugula over everything, and you’ve got a pizza that’s equal parts rustic and refined.
The sweet-salty-peppery combo is absolutely addictive.
Chef Tips
- Roast the squash while the pizza bakes so both finish around the same time
- Peel the squash skins off after roasting when they’re soft and easy to handle
- Whole wheat dough pairs especially well with the earthy squash and tangy Gorgonzola
- Add the arugula after baking so it stays fresh and bright against the hot cheese
Ingredients
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.
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