Fall Harvest Veggie Pizza

 

1

acorn squash, peeled, seeded and cubed

Olive oil

1/2

red onion, thinly sliced

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2

tart apple (such as Granny Smith or McIntosh)

1

cup shredded white Cheddar cheese (4 oz)

1

cup crumbled gorgonzola cheese (4 oz)

1

large handful arugula, if desired

• 1 Heat oven to 350°F. In shallow baking pan, toss squash cubes with small amount of oil. Roast about 45 minutes or until tender and slightly caramelized.
• 2 Meanwhile, in 10-inch skillet, heat small amount of oil over medium heat. Add onion; cook just until caramelized. Set aside.
• 3 Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
• 4 On lightly floured pizza stone or cookie sheet, unroll pizza crust; press into 12-inch round. Bake 5 minutes. Meanwhile, core and thinly slice apple; set aside.
• 5 Top partially baked crust with mashed squash, 3/4 cup of the Cheddar cheese, the apple, onion, gorgonzola cheese and remaining Cheddar cheese. Bake 15 to 20 minutes longer or until crust is golden brown. Cool 10 minutes.
• 6 Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.