Last night I made a pizza with roasted butternut squash, mushrooms, and onions based on this recipe from Giada De Laurentiis at foodnetwork.com. I topped it with gorgonzola and asiago cheeses (any blue cheese would work; I added asiago because I had it on hand, but mozzarella would be nice instead) and a handful of arugula. It was good but not great, unfortunately. I wanted to love it, but I felt like it was missing something (Sauce, perhaps? I'm on the fence about sauceless pizzas). I used pre-peeled and cubed butternut squash to save time and added mushrooms (because I feel pizza is almost always better with mushrooms).
I also served a salad, nearly identical to the one from Monday night--mixed greens, pear slices, and pepitas with cider vinaigrette.
Roasted Squash and Gorgonzola Pizza
12 ounces butternut squash, peeled and cut into 1/2-inch cubes
4 ounces cremini or white mushrooms, halved
1/2 large red onion, sliced
1 tablespoon maple syrup
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ball fresh pizza dough, preferably whole wheat
1/2 cup shredded asiago cheese
1/2 cup crumbled gorgonzola cheese (or other blue cheese)
1 cup arugula
Preheat the oven to 375°F. Put a pizza stone or a half sheet pan in the oven to preheat.
Place squash, mushrooms, and onion in a large bowl. Add syrup, olive oil, red pepper flakes, salt, and pepper, and toss to combine. Place the squash mixture on a parchment-lined baking sheet. Bake until squash is tender and golden, about 25 to 30 minutes.
Increase the oven temperature to 450°F. Remove the preheated pizza stone (or sheet pan) from the oven. Roll or stretch out pizza dough, and place on the hot pizza stone. Evenly spread the squash mixture over the dough. Sprinkle the asiago and gorgonzola cheeses over the vegetables. Bake until crust is golden, about 10 to 12 minutes. Remove from oven. Top with arugula, and cut into 8 slices
Makes 4 servings.