Two cheeses combine with beautiful slices of delicata squash on this white pizza with no tomato in sight.
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- Yields:
- 4 serving(s)
- Total Time:
- 30 mins
Ingredients
-
All-purpose flour and cornmeal (optional), for sprinkling
- 1 lb.
pizza dough, thawed if frozen and at room temperature 30 minutes
- 6
thin slices provolone
- 1
small delicata squash, halved lengthwise, seeded and sliced 1/4 inch thick
- 1
onion, sliced
- 1
large Fresno chile, thinly sliced
- 2 tbsp.
olive oil
-
Kosher salt and pepper
- 1/2 c.
flat-leaf parsley leaves
- 1 1/2 oz.
blue cheese, crumbled
Directions
-
- Step 1Heat oven to 500°F without broiling (alternatively, heat to 475°F).
- Step 2On lightly floured surface, shape pizza dough into 14-inch-long oval. Place on cornmeal-dusted
or parchment-lined baking sheet. Arrange provolone on top. - Step 3In large bowl, toss squash, onion and chile with oil and 1/2 teaspoon salt and 1/4 teaspoon pepper; fold in parsley.
- Step 4Scatter over dough and sprinkle with blue cheese. Bake until crust is golden brown and squash is just tender, 10 to 12 minutes.
Test Kitchen Tip: Dust the bottom of your pizza pie with cornmeal to add that unmistakable pizza-parlor crunch to the crust.
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Source : Goodhousekeeping
