Roasted Squash and Gorgonzola Pizza with Giada De Laurentiis | Food Network

This is NOT your average pizza! It's perfect for those colder months. Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! Subscribe to Food Network: https://foodtv.com/2WXIIWZ Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-squash-and-gorgonzola-pizza-7828345 Roasted Squash and Gorgonzola Pizza RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 1 hr 5 min Active: 30 min Yield: 2 servings Ingredients One 12-ounce piece butternut squash, peeled and cut into 1/2-inch cubes 1 shallot, sliced into rings 3 tablespoons olive oil 3/4 teaspoon kosher salt 1/4 teaspoon red pepper flakes, optional Semolina flour, for dusting 1/2 pound pizza dough 1/4 pound fresh mozzarella 1/4 pound gorgonzola dolce 1/2 cup roughly chopped raw walnuts 2 tablespoons honey, optional Directions Preheat the oven to 425 degrees F. Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way. Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm. Cook’s Note Additional topping options: Shaved Brussels sprouts, the squash, caramelized onion, kale pesto, roasted eggplant, salumi, sausage, broccoli rabe, roasted cauliflower, toasted pumpkin seeds, parm sauce. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : http://watch.foodnetwork.com/ Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/ Follow Food Network on Twitter: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com