Butternut Squash Gorgonzola Pizza

August 19, 2015
Serves 4 - 6

Ingredients

  • 12 Ounces
    Culinary Cuts Butternut Squash Zig Zags
  • 3 Tablespoons
    olive oil, divided
  • 1/4 Teaspoon
    Kosher salt
  • 1/4 Teaspoon
    freshly ground black pepper
  • 12 Ounces
    ball of refrigerated pizza dough
  • 1 Tablespoon
    ball of refrigerated pizza dough
  • 4 Ounces
    (1 cup)shredded mozzarella cheese
  • 3 Ounces
    (3/4 cup) crumbled Gorgonzola cheese

Instructions

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.

  2. In a large bowl, add squash Zig Zags, 1 tablespoon oil, salt and pepper; toss well to coat. Spread squash evenly in a single layer on the baking sheet. Bake 20 minutes, until fork tender.

  3. On a floured surface, roll pizza dough a 10- x 14-inch rectangle (or 12-inch circle.) Place on a rectangular baking sheet (or pizza stone) that has been sprinkled with cornmeal. Brush crust lightly with remaining oil. Sprinkle mozzarella and gorgonzola cheeses evenly over the dough. Scatter cooked leeks over the cheese. Top with squash ZigZags. Bake about 16-17 minutes until crust is lightly browned on edges.