Roasted Acorn Squash and Arugula Pizza

The name of this pizza may throw you off, but I PROMISE you, you will LOVE the taste!  I had purchased some organic acorn squash last week at Whole Foods and honestly was just going to do my usual roasted squash side-dish.  But I remembered that I had previously made a pizza with it and loved it.  So this one is going by memory of what I made before…let’s just say the following two days I actually made the same thing for lunch on Ezekiel sprouted grain tortillas instead of pizza dough (I ran out) and it was just as good (and lower cal).

Enjoy my friends!

Roasted Acorn Squash and Arugula Pizza

Serves 4

1 package Whole Wheat, Seven Grain or homemade pizza dough (I purchased the 7-grain at Publix this time around)

1 acorn squash, peeled, seeded, halved and cut into crescent moon shapes about 1/2″ thick

1-2 Tbsp extra virgin olive oil

1 tsp dried thyme, more to taste

salt and pepper, to taste

1/2 cup pesto (my recipe)

Approx 4 ounces feta cheese, crumbled

6 ounce container of organic arugula

Trader Joe’s balsamic glaze

Directions:

1.  Preheat oven and, if available, pizza stone, to 400 degrees F.

2.  To prepare acorn squash: cut both ends of squash off carefully with a knife.  This allows you to have a flat working surface when peeling.  Lay acorn squash down on one of the flat sides and begin “peeling” the skin off with a paring knife.  You can usually start at top and make it all the way to bottom no problem, working your way around the squash in sections.  Just make sure you don’t take too much of the acorn meat with it – just the peel.  After you’ve done that, cut in half and remove seeds.  Then slice into crescent shapes about 1/2″ thick.

3.  Take a baking sheet and line with parchment or aluminum foil.  Spray pan with cooking spray or use non-stick aluminum (love this new product by Reynold’s wrap).   Place acorn slices in an even layer on the sheet, drizzle with olive oil and season with thyme, salt and pepper (I’ve also used Herbs de Provence and they taste great with this too).  Roast for approximately 20 minutes, turning slices over half-way to make even caramelization.  Remove from oven and set aside.

* Now bring oven up to 415 degrees F.

4.  While acorn squash is roasting,  cut pizza dough in half and roll out each on a floured cutting board.  When oven is at 415, place one of the rolled-out dough carefully onto the pizza stone and bake for about 10 minutes, until slightly cooked and beginning to brown just a bit on the bottom.  Do this for both doughs.  I like to pre bake my dough to avoid a soggy pizza. Take out baked dough and place on cutting board.

5.  To assemble pizza: spread 1/4 cup pesto over each pizza dough.  More if you prefer.  Arrange 1/2 of the squash slices over top, and top with 1/2 the feta cheese for each pizza (again, more if you prefer but don’t go overboard, the feta lends a nice salty taste every few bites).  Place pizza back in oven until golden brown and feta bubbly, about 8 minutes.

6.  Once you take pizza out top with a few handfuls of fresh arugula (just cover it with arugula!) and drizzle with the balsamic glaze!  This is more of a fork and knife pizza but you will love it!!

My good friend Christy made this the other day and took a picture of it for me – I neglected to do so when I made mine :) Thanks Christy!

acorn squash pizza

 

 

 

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