• sondra bernstein

Delicata Squash & Gorgonzola Pizza

Delicata Squash & Gorgonzola Pizza

For 5 pizzas

3 medium Delicata Squash, cut into ¼-inch thick rings, seeds removed

¼ cup olive oil

Salt and pepper

½ cups loosely packed sage leaves

1 red onion, thinly sliced

10 ounces Gorgonzola, crumbled

¾ cup finely grated Parmesan

½ cup extra virgin olive oil

Heat the oven to 425°F.

Brush both sides of delicata rings with olive oil and lay in a single layer on a baking sheet. Sprinkle lightly with salt and pepper and roast until knife tender, about 15-20 minutes.

Remove the dough from refrigerator and let sit for about an hour or until it comes to room temperature. Shape dough into a thin circle on a lightly floured surface. Sprinkle the sage leaves, onions, delicata squash and the Gorgonzola around the pizza. Top with grated Parmesan and drizzle the olive oil over the top.

Cook in a wood fired over for 5 minutes or in a preheated pizza stone in the oven for 10 minutes or until the crust is golden. Cut pizza in desired amount of slices and serve.

Pizza Dough

Yield: 5 pizzas

¼ teaspoon yeast

1 teaspoon sugar

1½ cups water

1 tablespoon extra virgin olive oil

1 teaspoon salt

4¼ cups 00 flour

Heat the water to 100°F in a pan over medium heat. In a bowl combine the yeast and the sugar. Stir in the warm water and let sit until the yeast is activated and frothy. In a mixer with a paddle attachment, combine the flour and salt. Add the yeast and stir until dough comes together and gluten is developed, about 5 minutes. Mix in olive oil. Let rest for 5 minutes and knead for an additional 8 minutes. Lightly coat a large bowl with olive oil and place the dough in the refrigerator.

Cover with a wet towel and leave in the refrigerator for at least 12 hours to rise. Punch the dough down and let rise for another 2 hours, remove and roll into 7 ounce balls and place in the refrigerator. If you don’t plan on making all of the pizzas, the dough will freeze and you will need to reduce the ingredients proportionally.

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