Acorn Squash and Arugula Pizza

Transform your pizza night with this irresistible Acorn Squash and Arugula Pizza, a perfect blend of savory and sweet flavors. Roasted acorn squash slices, lightly caramelized to perfection, pair beautifully with creamy ricotta, melted mozzarella, and a hint of nutty Parmesan. The pizza is topped with peppery fresh arugula and a drizzle of tangy balsamic glaze for a vibrant, gourmet finish. With its golden, crisp crust and a sprinkle of cornmeal for added texture, this seasonal pizza is as visually stunning as it is delicious. Ready in under an hour, it's an elevated yet easy way to add fall-inspired flair to your weeknight meals or impress guests at your next gathering.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 whole Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 pound Pizza dough
• 0.5 cup Ricotta cheese
• 1 cup Mozzarella cheese
• 0.25 cup Parmesan cheese
• 2 cups Fresh arugula
• 2 tablespoons Balsamic glaze
• 1 tablespoon Cornmeal

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the acorn squash in half, scoop out the seeds, and cut it into thin slices (about 1/4 inch thick).

Step 3

Toss the squash slices with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them on the prepared baking sheet and roast for 15-20 minutes, flipping halfway through, until tender and lightly caramelized. Remove from the oven and set aside.

Step 4

Increase the oven temperature to 475°F (245°C). If you have a pizza stone, place it in the oven as it heats. If not, prepare a baking sheet.

Step 5

Lightly dust your work surface with flour and roll out the pizza dough into a 12-inch round.

Step 6

Sprinkle the cornmeal onto a pizza peel or the back of a baking sheet, then carefully transfer the rolled-out dough onto the prepared surface.

Step 7

Spread the ricotta cheese evenly over the pizza dough, leaving a 1/2-inch border around the edges.

Step 8

Sprinkle the shredded mozzarella cheese on top of the ricotta, followed by the roasted acorn squash slices. Top with a light sprinkle of Parmesan cheese.

Step 9

Carefully transfer the pizza to the preheated pizza stone (or onto your baking sheet) and bake for 10-12 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly.

Step 10

Remove the pizza from the oven and let it cool for 2 minutes. Top with fresh arugula, a drizzle of balsamic glaze, and a sprinkle of black pepper.

Step 11

Slice and serve immediately. Enjoy your Acorn Squash and Arugula Pizza!

Nutrition Facts

Serving size	1706.2 grams (1706.2g)

Amount per serving	% Daily Value*
Calories	2464

Total Fat 80.90g	104%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 3.50g
Cholesterol 171mg	57%
Sodium 5515mg	240%
Total Carbohydrate 359.10g	131%
Dietary Fiber 56.20g	201%
Total Sugars 23.50g
Protein 101.60g	203%

Vitamin D 18IU	91%
Calcium 2073mg	159%
Iron 20mg	111%
Potassium 4845mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 15.8%

Carbs: 55.9%