Comments on: roasted acorn squash and gorgonzola pizza

By: Theresa

Theresa — Mon, 14 Sep 2009 19:58:36 +0000

I have been wanting to try this recipe for awhile. Can anybody recommend a good place to get “red pepper flakes?” I have bought a couple different types, and they never seem to add any discernible flavor so I figure I must be buying the wrong kind. Mine look like what you’ll find in table shaker at a pizza joint and are labeled “red pepper flakes” but I can’t help but wonder if there’s something else out there I should be using… Thanks!

By: GraceF.

GraceF. — Tue, 05 May 2009 20:42:08 +0000

I can’t wait to try this. I love new takes on pizza recipes. Maybe a Boboli pre-made pizza dough would work? It is nice to balance out the carbs with yummy veggies!

By: Aislinn

Aislinn — Thu, 08 Jan 2009 00:11:56 +0000

I just found this recipe browsing your site and made it as an appetizer when we had a few guests over on sunday night. it was a smash hit, every last bit was devoured, absolutely delish!

By: Laura

Laura — Mon, 01 Dec 2008 18:10:26 +0000

I’ve made this twice from the Food Network, and then misplaced the recipe, which is how I stumbled across your great site.

I also don’t call this a pizza… and actually, I find that this is even more declicious if I use a 9×13 glass baking dish instead of a parchment coated pan, and serve it ‘deep dish’ style, which keeps the arugula from falling off.

By: Nicole

Nicole — Fri, 14 Nov 2008 22:54:41 +0000

just made the recipe, which was delicious. but i really had a hard time peeling the squash. the skin wouldnt just peel off so i had to cut it off and it was very tedious. is there any helpful hints on how to peel an acorn squash?

By: Sonia

Sonia — Thu, 13 Nov 2008 23:50:02 +0000

I tried this, too, and iked it, but doesn’t anyone else find that it would be easier to peel the squash before slicing and roasting? The slices wouldn’t be as photogenic, admittedly…

By: John

John — Tue, 11 Nov 2008 02:50:57 +0000

I love cooking spinach directly on my pizzas, so I tried putting the squash and arugula both on the pizza as it went in the oven. The squash cooked well this way, but next time I would marinate it first. (I baked for the whole 30 mins.) The arugula, on the other hand, got way too dry. Next time, I’ll put this on with a few minutes to go, and perhaps save some of the mozzarella to go on top of it and allow the flavors to blend.

Two other things: the marinade works great as a salad dressing, and some might prefer the squash if it were cubed.

Thanks, Deb. I love your blog, having only discovered it last week via David Lebovitz’s post on pickling carrots.

By: The FD

The FD — Sun, 28 Sep 2008 20:58:33 +0000

This looks delicious! I just featured this recipe on my blog…
~The Fat Dietitian~

By: Tahitia

Tahitia — Sun, 15 Jun 2008 21:41:12 +0000

I just made this and it was great!!!! Perfect flavor combination. I made it with the full teasp. of pepper flakes and I think that a half would have been better.

Thanks!!!

By: Mary

Mary — Tue, 03 Jun 2008 18:29:09 +0000

This caught my eye when I was browsing through your blog. Lacking any firm plans for dinner, I decided to pick up the necessary ingredients. I committed the culinary sin of just using a Boboli, as dough has always been my nemesis, and I used about 4 oz. of gorgonzola. What an amazing combination of flavors! The salty, thick tang of the gorgonzola was contrasted by the fresh green arugula. Sadly, my maple syrup was gone when I started to make the squash, so I had to use “pancake syrup.” Definitely not the same. I look forward to making this pizza again and again.