Sunday, March 2, 2008
Mini Pizza with Gorgonzola and Caramelized Acorn Squash
1/4 acorn squash
1 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
2 oz fresh pizza dough
1/4 cup shredded ff mozzarella or soy cheese, shredded
1 TB crumbled Gorgonzola
1/2 cup arugula
Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom, then quarter it. Scoop out the seeds. Slice a quarter of 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 alu foil-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 surface. Place the pizza on a perforated baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 20 minutes.
Peel the skins off the squash. During the last 5 minutes, top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
This is a small-sized version of Giada di Laurentiis's EVERYDAY ITALIAN pizza.