Saturday, March 15, 2014

Butternut Squash and Gorgonzola Pizza

We make a lot of homemade pizza -- it's easy and so delicious! Plus, it's always fun to try out new topping combinations.  I saw this pizza in a recent magazine, and knew I had to try it.  I love the combo of butternut squash and blue's got that fabulous combination of sweet, salty, and a little funky.  Add walnuts for a little crunch, and you've got the perfect pizza! I also added some thinly sliced bell peppers because we had them in the fridge.  The only downside of this pizza is that you only use a small amount of squash, since it's very thinly sliced to allow it to cook through in the pizza's brief cooking time.  Just make sure you have a plan to serve squash at another meal during the week, and you're all set.  :)

Butternut Squash and Gorgonzola Pizza (adapted from Food Network Magazine)
Serves 2-4, depending on serving size and sides

1 pound pizza dough
Olive oil
4 ounces crumbled gorgonzola or other blue cheese
1/3 cup very thinly sliced butternut squash (easiest to do if you buy cubed squash and use the rest of the package for another meal)
1/4 green bell pepper, very thinly sliced
1/4 cup chopped walnuts

1. Preheat the oven to 475 degrees.  Set up your pizza pan however you like it (i.e. greased, lined with foil, etc.)
2. Stretch out your pizza dough and place it on your prepared pan.  Generously brush the entire crust with olive oil (all the way to the edges).  Sprinkle evenly with the blue cheese, and then arrange the squash and bell pepper in an even layer.
3. Bake the pizza for about 11 minutes, until the crust is almost done.  Scatter the walnuts over the pizza, and cook for another 2-3 minutes.  You want the crust to be nicely browned, the cheese to be melted, and the squash and peppers to be softened.
4. Let the pizza sit for a few minutes before slicing and serving.

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