Roasted Acorn Squash Pizza with Ricotta and Parmesan

Is anyone noticing a pattern here?

Meal Plan Monday...Squash...Meal Plan Monday...More Squash...Random Dessert...Squash again.

It's starting to become a challenge at this point.  How many recipes can I post pertaining to squash before I burn out or start to disgust you?  I guess it wouldn't be wise to go that far.  But...I just learned that I still have blue hokkaido pumpkins, cinderella pumpkins, delicata squash, hubbard squash, kabocha squash, red kuri pumpkins, spaghetti squash, sugar pumpkins, sweet dumpling squash, turban squash, and white pumpkins to work with.

Uh...who knew there were so many options?

Seriously though.  This pattern will probably continue until you start protesting.  Over the next couple of weeks, you should expect to see an Oreo cake, possibly a roasted squash salad with a warm cider vinaigrette, probably some sort of apple dessert (to get rid of the 8 million apples in my kitchen), and something pertaining to the use of a sugar pumpkin.  Any suggestions or requests for the apples or sugar pumpkin?  I'm all ears.

I feel like I just pulled part of the classic powerpoint presentation move.  "Tell them what you're going to tell them, tell them, and then tell them what you told them."  Congratulations professors.  You've managed to work that one into my daily life.  Touché.

Moving to the pizza.

This thing is good.  I was incredibly impressed with the dough recipe from Smitten Kitchen.  I was a tad worried that since I adapted it to use whole wheat flour instead of all-purpose that it wouldn't come together well.  But I was wrong.  It was perfect.  And the pizza toppings just fell into place as I started grabbing things out of the refrigerator.  Which I encourage you to do as well.  As long as you tell me about your additions?  Deal?  Good.

Next time I want to add mushrooms (a mixture of cremini, oyster, and shiitake) to the sauteed onion/garlic mixture.  Mmmm.

roasted squash pizza with ricotta and parmesan

Makes: 2-4 servings   Prep Time: 20 minutes   Rise Time: 1 hour  Cook Time: 20-25 minutes (while dough is rising) + 25-30 minutes  Total Time: 1 hour 50 minutes

{Printable Recipe}

Ingredients:

for the dough- Adapted from Smitten Kitchen

6 tablespoons warm water

2 tablespoons white wine 

3/4 teaspoon active dry yeast

1/2 teaspoon honey

1 teaspoon salt

1 tablespoon olive oil

1 cup whole wheat flour

1/2 cup all purpose flour

cornmeal for dusting

for the pizza-

1 1lb acorn squash

1 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon red pepper flakes (optional)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 pizza dough recipe

1 small onion, minced

3 garlic cloves, minced

1/2 teaspoon oregano

1/2-3/4 cup ricotta cheese

1/2 cup Parmesan cheese 

1 cup spinach 

squeeze of lemon juice

Directions:

1. For the dough- whisk wine, water and yeast in a medium bowl until yeast has dissolved.  Add honey, salt and olive oil and stir.  Add flour and work with a spoon or your hands until it comes together.  Add more water 1 tablespoon at a time if it seems too dry and won't come together.  Sprinkle some flour on the counter and knead the dough for a minute or two.  Place the dough in a bowl coated with olive oil and cover with plastic wrap or a kitchen towel and let it rise for at least one hour or up to two, until it has doubled.
2. Meanwhile, preheat the oven to 400° and line a baking sheet with parchment paper.  Slice the squash in half from top to bottom and remove the seeds.  Cut each half into 1/2 inch sections and throw in a medium bowl.  Combine olive oil, balsamic, optional red pepper flakes, salt, pepper, and garlic powder in a small bowl and pour over the squash.  Toss well to coat.  Place squash on prepared baking sheet.  Bake until tender, about 20-25 minutes.  When done, remove squash and reduce oven heat to 375°
3. While the squash is baking and the dough is rising, heat a small amount of olive oil in a pan and add onion and garlic.  Saute on medium-low heat until onions are transparent and very tender.  Remove from heat and set aside until the pizza is ready to be assembled.
4. After the dough has doubled place it on a well floured counter and roll out until it's fairly thin. Sprinkle a small amount of cornmeal on a baking sheet or pizza stone and transfer dough onto it. 
5. Cover dough with ricotta cheese, spreading evenly.  Top ricotta with sauteed onions and garlic, 1/2 teaspoon oregano, and Parmesan cheese.  Bake at 375° for 20-25 minutes, until crust is golden and cooked through and cheese is bubbly.
6. Peel the skins off the squash and place the squash on top of the cooked pizza.  Top with spinach and a squeeze of lemon juice.
7. Serve immediately and enjoy!