Roasted Acorn Squash And Gorgonzola Pizza

I was looking for a recipe to use up the leftover Gorgonzola from yesterday.  I thought this looked interesting and it is from a chef I like. I enjoyed it, but I tend to pick apart new recipes and this one could have used work imo.  I thought the bites that had a bit of everything were great, but the way the squash was in chunks on top, made that intermittent.  I think it would be great with a small adjustment.
Next time, I would mash the squash and make that paste the "sauce" on the pizza.   I also didn't cook it the way she said to in the recipe.  I did my usual pizza cooking by heating the stone in the oven at 500.  Then putting the rolled out dough on the hot stone and then putting the toppings on it and baking at the bottom of oven at 500 for 5-10 minutes.  (tonight it was for 8) It is still an interesting dish worth making.

Roasted Acorn Squash And Gorgonzola Pizza
1    (1- pound) acorn squash
2 T  maple syrup
1 T  olive oil
1 t  red pepper flakes
1/4 t  salt,plus 1/4 teaspoon
1/4 t  freshly ground black pepper plus 1/4 teaspoon
1 lb pizza dough
1 c  shredded whole milk mozzarella
1/2 c  crumbled Gorgonzola
1 c  arugula
Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice
the squash into 1/2 to 3/4-inch wide half moons and place in a medium
bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-
lined baking sheet. Bake the squash until tender and golden, about 20
to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza
dough on a flour dusted piece of parchment paper to a 13-inch diameter.
Place the pizza and the parchment paper on a baking sheet. Sprinkle the
mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the
oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked
squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper.
Slice and serve



Pre Arugula

Post Arugula :)