Among my friends, it’s understood that rain and wind mean pizza is on the menu. And, if it’s winter, then this Roasted Squash Pizza recipe is the call.
It’s a habit that formed when I was living in Florence when a group of us would religiously meet up at Trattoria Napo Leone whenever it really began pouring out. A blustery rainstorm only happens a few times a year out here in California, but when it does, I immediately start making pizza, and lately, it’s been this Blue Cheese, Shallot, and Roasted Squash Pizza.
There’s something about sitting next to a wood-fired oven with a glass of hearty red wine that really ups the coziness factor of a wintry day, know what I mean? While I may not have a kick-butt Italian pizza oven, I do have a technique that does a good job mimicking the oven, minus the char.
And the big glass of hearty red wine? Well, you could skip it though I’d highly recommend you don’t.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Blue Cheese, Shallot, and Roasted Squash Pizza Recipe
Ingredients
- 2 medium delicata squash
- 1 cup shallots thinly sliced
- 2 tablespoons fresh thyme or marjoram leaves
- 2 tablespoons olive oil plus more for drizzling
- 1 pound fresh white or whole wheat pizza dough
- 1/3 cup grated Pecorino cheese about 1 ounce
- 4 ounces crumbled Gorgonzola or other blue cheese
Instructions
- Roast The Squash: Heat the oven to 450°F and arrange and a rack in the middle. Meanwhile, trim ends of squash, halve lengthwise, and scrape out seeds. Place each half cut-side down and slice into 1 /4 -inch half moons (you should have about 4 cups).2 medium delicata squash
- Combine squash and shallots on a rimmed baking sheet, add 2 tablespoons of the oil, salt, and pepper, and toss to coat. Roast until fork tender, about 20 minutes. Remove from oven and reserve squash mixture. Wipe down the baking sheet and return to the oven.1 cup shallots, 2 tablespoons olive oil
- Shape The Pizza Dough: Meanwhile, divide the dough into 4 pieces and roll two pieces each to an 8-inch round on a piece of parchment paper. Carefully remove the baking sheet from the oven (carefully because it will be very hot!) and work quickly. Drizzle the sheet with some olive oil, use the parchment paper to transfer 2 rounds of dough to the baking sheet, and pierce the dough in several places to prevent it from bubbling up unevenly. Scatter Pecorino evenly over the dough then evenly distribute squash mixture across the pizza then scatter thyme leaves and blue cheese on top. Drizzle with a drizzle more oil and place in the oven.2 tablespoons fresh thyme or marjoram leaves, 1 pound fresh white or whole wheat pizza dough, 1/3 cup grated Pecorino cheese, 4 ounces crumbled Gorgonzola or other blue cheese
- Bake The Pizza: Bake until crust is crispy, cheese is melted, and underside of dough is golden brown, about 10 to 12 minutes. Remove from oven and serve. Repeat to make two more pizzas.
