Squash, Gorgonzola, and Pancetta Pizza

Serves 4

Pan IconWHY THIS RECIPE WORKS: This creative, rich pizza gets a distinctly fall feel from the butternut squash. While the pancetta and onion are precooking in our skillet, we microwave the squash. For an extra-crisp crust, we use store-bought dough, roll it into two rounds, and parcook them in a skillet before topping and baking.

1

pound butternut squash, peeled, seeded, and cut into ½-inch pieces (22/3 cups)

6

tablespoons olive oil

6

ounces pancetta, diced

2

onions, halved and sliced thin

1

tablespoon minced fresh rosemary

¼

teaspoon red pepper flakes

Salt and pepper

1

pound pizza dough

4

ounces Gorgonzola cheese, crumbled (1 cup)

1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Place squash in bowl, cover, and microwave until almost tender, 7 to 9 minutes, stirring halfway through cooking. Drain.

2. Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pancetta and onions and cook until onions are softened and pancetta is browned, about 7 minutes. Add rosemary, red pepper flakes, and squash and cook until squash is tender, about 2 minutes. Season with salt and pepper to taste, transfer to bowl, and wipe out skillet.

3. Divide dough into 2 equal pieces. On lightly floured counter, roll each piece of dough into 10-inch circle. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add 1 dough round to skillet, reduce heat to medium, and cook until golden brown and crisp, 1 to 2 minutes per side. Transfer to wire rack and repeat with remaining 2 tablespoons oil and remaining dough.

4. Spread squash mixture evenly over each crust and top with Gorgonzola. Transfer pizzas to preheated baking sheet and bake until crust is cooked through and cheese is melted, 6 to 8 minutes. Serve.