Roasted Winter Squash and Gorgonzola Pizza

This is one of our favorite pizzas to make, and now that I have gone back to gluten free I am on the hunt for the best damn gluten free dough I can find. Gluten-free pizza dough is just not the same as regular dough. I mean, c'mon, just look at that dough in how fluffy and crunchy it is. Well, anyway for the rest of you who are not gluten-free I hope you enjoy one of our favorite pizza recipes.

I originally found this recipe on

Smitten Kitchen

, however, I have made this several times now with some experimentation with different squashes and a few adaptations. My newest and favorite variation is using dumpling squash and the addition of chopped, toasted almonds.

I love the play of sweet and savory with the squash. Actually the reason why I love using dumpling squash is because it has more of that savory element than acorn or butternut squash, however any of the three work really well with this pizza.

Will is my expert dough man. While I may not make my own dough, rolling and stretching it out is quite an art form that I for one have not mastered. This is where Will comes in. He is my masterful pizza dough man; stretching, rolling and tossing our pizza dough into perfection!

Roasted Winter Squash and Gorgonzola Pizza

serves 4

Adapted from

Smitten Kitchen


1 (1 pound) dumpling squash (or acorn or butternut)

2 tablespoons maple syrup

2 tablespoons olive oil, divided

1 teaspoon red pepper flakes (use less if you don't like too much kick)

coarse salt and pepper

1/2 teaspoon dried oregano

1 garlic clove, minced

1 pound pizza dough, brought to room temp

1 1/2 cup whole milk mozzarella, shredded

2/3 cup Gorgonzola crumbles

1 cup arugula 

squeeze of lemon juice

toasted almonds, chopped (optional)

cornmeal and flour

Preheat oven to 375 degrees.

Slice the squash in half length wise. Scoop out the seeds. Slice the squash into 1/2 inch wide half moons across the bias and place in a medium bowl. Toss the squash with the syrup, 1 tablespoon olive oil, red pepper flakes, 1/4 teaspoon salt and pepper. Place the squash on a parchment lined baking sheet or silpat. Bake the squash until tender and golden, about 20 to 25 minutes.

Meanwhile, combine remaining olive oil, oregano and garlic. Keep oven at 375 degrees. Sprinkle some flour and a little cornmeal on a smooth surface and roll out pizza dough to a 13 inch diameter, or a 11x13 rectangle in our case. Dust a pizza stone or baking sheet with cornmeal and place dough on top. With garlic, herb, oil mixture brush all over dough. Sprinkle mozzarella cheese and Gorgonzola all over dough. Bake in oven until golden and cooked through, about 20 minutes.

Peel the skins off the squash and top the cooked pizza with the cooked squash. Toss arugula with squeeze of lemon, 1/4 salt and pepper and top on pizza. Sprinkle with toasted, chopped almonds (optional). Slice and serve.