Friday, October 01, 2010

Tasty Winter Squash Pizza


A couple of weeks ago, my husband had a work assignment out of town. So I decided it was time for a "Girls’ Night In." Several of my friends came over and we ate chips and dip, and cheese and crackers, and had a glass of wine or two. And we made pizzas.

I got several 12" pre-baked crusts. I had thought about making them from scratch but just didn’t have the time.

I have a pizza stone that lives in my bottom oven which makes for a nice crispy crust. If you don’t have one, just put a baking sheet in the oven while preheating and transfer your pizza to it when ready to bake.

I made one—Pizza alla Zucca--using acorn squash. A small butternut squash would be equally good. (The Italian word "zucca" refers generally to any of the hard-skinned winter squashes.)

The easiest way to peel either is to cut into slices with a heavy knife, and then cut off the skin around the edges of the slice. Then it’s easy to grate for this recipe.

You could cut this into 12 thin wedges for an appetizer, or into 6 wedges for larger servings. We had a little green salad to go along with it, and it made the perfect dinner for our girls’ get-together.


2 tbsp. good fruity olive oil
1 tbsp. unsalted butter
3 plump cloves garlic, peeled and minced
½ cup onion, finely chopped
2 to 3 cups peeled and grated acorn (or other winter) squash
2 tbsp. fresh rosemary, finely chopped
Salt and pepper to taste
1 12-inch pre-baked pizza crust
4 oz. gorgonzola cheese, crumbled
4 oz. mozzarella, grated

Preheat the oven to 450-degrees. In a heavy skillet, heat the olive oil and butter over medium heat. Add the garlic and stir about 30 seconds. Add the onion and cook, stirring occasionally, until translucent. Add the squash and rosemary and continue to cook, stirring occasionally, for about 5 minutes. Sprinkle lightly with salt and pepper.

Lift the squash mixture from the pan with a slotted spoon, leaving behind any fat or liquid that drains off. Spread on crust to about ½" from the edges. Sprinkle first with the gorgonzola and then the mozzarella.

Put on preheated pizza stone or baking sheet and bake for about 5 minutes, until topping is melted and lightly browned. Let set for 5 minutes before cutting into wedges to serve.
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