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Delicata Squash and Stilton Pizza

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We prefer a light touch on the toppings and the measurements for the toppings on this pizza reflect that. If you prefer a cheesier pizza, add some mozzarella, too.

1 batch pizza dough (this is our favorite)
one medium delicata squash, scrubbed
olive oil for drizzling
4-5 ounces Stilton, crumbled
4-5 ounces mozzarella (optional)
handful of sage leaves, torn
pinch of sea salt

Make the dough ahead and when you are ready to cook the pizza, place a pizza stone or baking tiles in the oven and heat the oven to as high as your oven will go (usually about 450 to 500 degrees).

Lay a piece of parchment paper on a pizza peel or rimless baking sheet. Roll out the dough and transfer it onto the parchment paper. Drizzle olive oil over the dough and spread it evenly with a rubber spatula.

Cut the delicata squash in half and set half aside for another use. Scoop the seeds out of the middle of the squash with a spoon. Slice the delicata thinly into rings. Arrange the rings on top of the dough and sprinkle with salt. Flip the rings over. This is my cheaters way of coating both sides of the rings with a bit of olive oil.

Sprinkle on the Stilton and the sage leaves and the mozzarella, if you are using it. Transfer the pizza on the parchment paper onto the pizza stone. Bake until the crust is lightly brown and the cheese has melted, 8-12 minutes.

 


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