Acorn Squash and Goat Cheese Pizza2012-11-16
- Yield : 2 pizzas
- Servings : 16
- Prep Time : 1:20 h
- Cook Time : 6m
- Ready In : 1:30 h
Creamy bechamel sauce, nutty acorn squash, tangy goat cheese, and savory caramelized onions paired with the earthy notes of rosemary and nutmeg- all on a thin and crispy crust. This unique fall pizza has it going on!
Check the nutrition facts on the chèvre, or goat’s cheese. Most chèvres are fairly low in sodium, but this isn’t always the case. The chèvre used in this recipe has 45 mg of sodium per serving.
- 1/2 recipe LoSo Pizza Dough
- 1 whole acorn squash
- 8 ounces chèvre, cut into small chunks
- 2 onions, thinly sliced
- 2 sprigs fresh rosemary, removed from stem
- 1 1/3 cup 2% milk
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons no-salt butter
- 1 tablespoon and 1 teaspoon olive oil, divided
- 3/8 teaspoon black pepper, divided
- 1/8 teaspoon nutmeg
- 1/4 cup corn meal
Preheat oven to 400°F.
Make LoSo Pizza Dough and allow it to rise.
Peel acorn and squash and cut into slices about 1 inch long and wide and 1/4 inch thick. Place on a baking sheet covered with tin foil. Sprinkle with rosemary and 1/4 teaspoon pepper. Drizzle with 1 tablespoon olive oil. toss to coat. Bake for 15 minutes, or until squash is fork-tender.
Turn the oven up to 475°F to and begin to preheat baking stone for 1/2 hour.
To make bechamel sauce, melt butter over medium heat in a medium saucepan. Add minced garlic and saute for 1-2 minutes. Add flour and stir to combine. Slowly add add milk, stirring constantly. Add 1/8 teaspoon pepper and nutmeg. Bring to a low simmer and then remove from heat.
Saute onions with 1 teaspoon of olive oil in a small saucepan over medium-high heat until well caramelized, about 7 minutes. Remove from heat.
Sprinkle pizza peel with cornmeal and form 1/2 pizza dough into a thin round circle about 14 inches in diameter. Spread 1/2 of bechamel sauce over the dough. Arrange 1/2 squash, onions, and goat cheese on the pizza.
Slide the pizza onto the pizza stone. Bake for 6 minutes. Allow pizza to cool for a few minutes before serving. Repeat process with second half of dough, sauce, and toppings.
We recommend the baking stones from Old Stone Oven Company for making this pizza. A good baking stone is a must for any low sodium gourmet. These stones are great for making tasty breads that are crusty on the outside and chewy and delicious on the inside.
This 16-inch pizza peel is perfect for transferring your pizzas and breads to and from the baking stone.
Average Member Rating
(4.7 / 5)
3 people rated this recipe
This information is per serving.
Total Fat6.1 g
Saturated Fat3.5 g