Edible Monterey Bay

  • Email
  • Instagram
  • Facebook
  • Twitter
  • Pinterest

Maple Roasted Winter Squash Skillet Pizza

1 tablespoon olive oil
1 pizza dough ball – see recipe here
1 small delicata squash
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 cloves garlic
4 ounces shredded low-moisture mozzarella cheese (not fresh)
¼ cup baby arugula
¼ cup pomegranate seeds
1 ounce shaved pecorino romano or Parmesan cheese
1 tablespoon mint leaves

Coat a 10-inch cast iron skillet with olive oil. Place pizza dough ball in the center of the skillet and cover with plastic wrap. Allow to sit at room temperature for 2 hours.

Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.

Slice squash lengthwise and scoop out and discard the seeds. Slice squash into 1/8-inchthick half moons. Toss in a bowl with olive oil and maple syrup to cover then place on the baking sheet.

Roast for 15 to 20 minutes, until golden brown. If the squash doesn’t feel totally tender, don’t worry, it will keep cooking on the pizza.

Turn up oven to 500° F.

Meanwhile, use your fingertips to gently dimple the pizza dough to spread it out across the entire bottom of the skillet, but not up the edges.

Drizzle extra-virgin olive oil over the pizza dough. Use a microplane or the smallest hole on a box grater to grate the garlic over the top. Use your fingers to spread the oil and garlic evenly over the dough, all the way to the edges.

Cover the entire pizza dough with mozzarella, then arrange the roasted squash over the top. Bake for 15 to 20 minutes, until the edges are crispy.

Transfer to the stovetop and allow to cool for at least 5 minutes before using a spatula to loosen the pizza from the skillet and transfer it to a cutting board. Garnish with arugula, pomegranate seeds, shaved pecorino romano and mint leaves. Cut into 6 pieces and serve.

About the author

+ posts

Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.