Acorn Squash and Gorgonzola Pizza: Difference between revisions
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|Source=[http://www.baked-in.com/2014/10/31/acorn-squash-and-gorgonzola-pizza/ Baked-in] | |Source=[http://www.baked-in.com/2014/10/31/acorn-squash-and-gorgonzola-pizza/ Baked-in] | ||
|Yield=''MINE!'' | |Yield=''MINE!'' | ||
|Rating={{ | |Rating={{Yummy}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
| Line 14: | Line 14: | ||
* 1 Tbsp olive oil | * 1 Tbsp olive oil | ||
* 1 medium leek, trimmed and diced | * 1 medium leek, trimmed and diced | ||
* 1 recipe [Easy Pizza Crust] (or use your favorite storebought crust) | * 1 recipe [[Easy Pizza Crust]] (or use your favorite storebought crust) | ||
* 2 Tbsp cornmeal | * 2 Tbsp cornmeal | ||
* 8 ounces mozzarella cheese, shredded | * 8 ounces fresh mozzarella cheese, shredded or sliced | ||
* 3/4 cup crumbled Gorgonzola | * 3/4 cup crumbled Gorgonzola | ||
* 2 Tbsp olive oil | * 2 Tbsp olive oil | ||
Latest revision as of 15:13, 22 November 2014
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 10-12 min @ 450° |
| Source | Baked-in |
| Yield / serves | MINE! |
| Rating | Yummy! |
Ingredients
- 1 acorn squash
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/4 tsp ground cayenne pepper
- Pinch of salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 medium leek, trimmed and diced
- 1 recipe Easy Pizza Crust (or use your favorite storebought crust)
- 2 Tbsp cornmeal
- 8 ounces fresh mozzarella cheese, shredded or sliced
- 3/4 cup crumbled Gorgonzola
- 2 Tbsp olive oil
- 1 1/2 cups arugula leaves
- 1 Tbsp balsamic vinegar
Preparation
Preheat oven to 375 F. Line a baking sheet with parchment.
In a large bowl, mix the maple syrup, olive oil, cayenne, salt and pepper.
Slice the acorn squash lengthwise (from stem to bottom) and use a spoon to scoop out the seeds. Discard the seeds. Slice the halved squash into ½ inch half moons and place in the bowl with the maple syrup mixture. Toss to coat thoroughly. Spread coated squash evenly in a single layer on the baking sheet. Bake 25 minutes, until fork tender/easily pierced with a knife. Remove from oven and peel off skins when cool enough to handle. Increase oven temperature to 450 F.
While the squash is cooking, saute the leeks. Heat olive oil in a skillet over medium heat. Add leeks and cook until tender and slightly browned, 5-7 minutes.
Lightly coat a work surface with the cornmeal and roll the pizza dough into a 14 inch circle. Sprinkle the mozzarella and gorgonzola evenly over the dough. Scatter the leeks over the cheese. Top with the squash slices. Brush the edges of the crust with olive oil.
Transfer pizza to a hot pizza stone or baking sheet. Cook 10-12 minutes until crust is lightly browned on the edges. Remove from oven and top with arugula. Drizzle with balsamic vinegar, slice, and serve.
