Pancetta, Acorn Squash and Ricotta Pizza
1 regular sized Acorn Squash
½ cup caramelized Walnuts (Brown in non-stick pan, then add 1 teaspoon brown sugar, and 1 teaspoon butter, once melted remove from heat and let cool)
1 cup grated Mozzarella
1 cup Fresh Ricotta (I made mine the day before)
½ cup crispy fried Pancetta
1 Yellow Onion-Caramelized in butter
Using the recipe for quick pizza dough, pre-heat oven to 375 degrees. Slice both ends off of squash. Cut in half. Clean seeds out. Cut into about 1 inch slices. Drizzle with Olive oil, Salt and Pepper, and Red Pepper flakes.
Roast in a greased cookie sheet in oven at 375 for 25-30 minutes, or until the squash is golden brown, and has a nutty smell. Remove and let cool. Once cooled enough to be handled, peel skin from squash. It should come off very easily.
Cover pizza with mozzarella, onions and small dollops of ricotta. Place into oven for about 10-12 minutes or until the pizza is golden brown and bubbly.
Remove and sprinkle with pancetta, walnuts, and place squash pieces on top. Slice pizza and serve immediately.
Quick Pizza Dough
2 and ¼ cups All-Purpose Flour
1 packet Fleishmann’s Pizza crust yeast
¾ Teaspoon Kosher Salt
1 and a ½ teaspoons Sugar
2/3 cup very warm Water
3 tablespoons Olive oil
Mix all ingredients together. They should form a loose yet firm ball of dough. Place in a warm place in an oiled bowl. Cover with a clean dish towel. I let mine rise for about 30 minutes, or until needed.
When ready, on a floured surface spread dough into the general shape you want. Then roll out to the desired size. Place on an oiled sheet, or pizza stone. Cook for about 10-12 minutes at 375 without toppings (only cheese), or 425 with toppings.