Food Network: Roasted Acorn Squash and Gorgonzola Pizza

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Roasted Acorn Squash and Gorgonzola Pizza
Recipe courtesy Giada De Laurentiis

Ingredients
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

Directions
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.