I don’t want to scare you or anything, but I read on Twitter that there are only 7 Saturdays left between now and Christmas. I didn’t believe it at first so I got out my calendar and counted. Those tweeters were right. I am not nearly through my fall recipes, never mind any holiday ones. How did this happen?
But here is a fall recipe that you need to make before you start talking about turkeys. This is not a traditional pizza at all, and there’s a lot going on here – but it’s all good. I adapted this recipe from Smitten Kitchen, based on some reader comments. It starts out like a pizza, and then gets loaded up with vegetables to create a hearty ‘fork and knife’ meal.
It was a little bit of extra work to cook the squash, Swiss chard, and pizza base separately, but it was worth it in the end. Plus, you could cook extra amounts of the vegetables to be used later in the week for other meals.
1 acorn squash, cut into 1″ slices
2 T maple syrup
2 T olive oil, divided
1/2 t chili powder
1/8 t cayenne pepper
1 large bunch Swiss chard, stems chopped and leaves torn
1 lb. pizza dough
1 c. reduced fat mozzarella cheese
1/2 c. Gorgonzola cheese
Place the squash slices in a large bowl. Drizzle with syrup and 1 T oil, and add chili powder and cayenne pepper. Toss with a spoon to ensure the slices are well coated. Place on a baking sheet coated with cooking spray, and bake at 375F for 30-35 minutes or until soft. Cool, and remove skin from slices before chopping into cubes.
Add remaining 1 T oil to a large frying pan on medium heat. Add Swiss chard stems, and cook for 10 minutes or until softened. Add the torn leaves and cover the pan. Cook for 5-10 minutes, or until wilted, stirring occasionally.
Divide dough into 4 equal portions, and spread into thin circles. Top with mozzarella and Gorgonzola cheeses, and bake at 375F for 20 minutes, or until golden brown. Add squash cubes and Swiss chard to the top of the pizza, and enjoy!