Raise your hand if you like pizza day…

I went to a small elementary school in a very rural town. Recess was my second favorite time of day (lunch being the first). Our playground was equipped with a set of swings and a rusty jungle gym. Mostly, we played in the woods behind the school. It was incredible. I was not allowed to buy lunch that often, but when I did, it was usually on pizza day. Pizza day was at most once a week, usually on Friday. Kids have it easy these days. Many elementary schools now give kids the option to have pizza everyday of the week!

Honestly, I have no idea what made that pizza so special. It tasted like cardboard covered in tomato soup and Kraft singles. It was probably special because we were not allowed to eat it everyday.

Thankfully, I have had some tastier pizza since 1989. Although this pizza is hardly an elementary school classic (the crust alone is evidence of that), it tastes great on or off the playground. Plus, it’s healthy enough to eat more than once a week.

Ingredients

• 1 package of dry yeast
• 1 cup of warm water
• 1 tablespoon of honey
• 3 ½ cups of whole wheat flour
• 1 acorn squash
• 4 slices of prosciutto (shredded)
• 16 oz shredded Italian cheese blend (Fontina, Asiago, Provolone, Mozzarella, Parmesan)
• 10 sage leaves
• 2 small onions (sliced into rings)
• 4 tablespoons of olive oil
• Salt and pepper (to taste)
• Serve with a side salad of baby arugula with olive oil, balsamic vinegar, and fresh cracked pepper.

Directions

For the dough

1. In a large glass mixing bowl, combine the water, yeast, and honey and allow it to sit for 10 minutes.
2. Add the flour and combine to form a ball.
3. Place the ball of dough on a lightly floured surface and knead for 10 minutes. The dough should become more elastic.
4. Place the dough in an oiled mixing bowl and cover it with plastic wrap and a towel then allow it to rise for 1 hour.

Caramelize the onions

1. Cook the onions in olive oil on low heat for 15-20 minutes stirring occasionally. Onions should be golden brown.

Roast the acorn squash

1. Slice the acorn squash into wedges (about 1 inch thick)
2. Rub with oil and place into a lightly oiled baking dish and cover with 5 sage leaves and salt and pepper.
3. Bake at 400 degrees Fahrenheit for 40 minutes.
4. Remove the acorn squash from the rind and dice the pieces into small cubes.

Make the pizza

1. Punch down the dough and roll it out into the desired pizza shape.
2. Spread one tablespoon of olive oil over the surface of the dough, followed by the acorn squash, caramelized onions, and half of the cheese. Bake at 425 degrees Fahrenheit for 15 minutes.
3. Remove the pizza from the oven and add the rest of the cheese, the prosciutto, and the rest of the sage leaves. Bake for another 5-10 minutes until cheese is completely melted.

What’s your favorite kind of pizza?

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